€11,50
€11,50
High-Quality Cooked Ham is a typical Italian cooked charcuterie product made with the finest pork legs. In particular, our Ham is produced with selected 100% Italian pork in order to provide a nationally controlled supply chain product.
Cooked Ham can be identified as such only if it is made with the hind leg, which is not to be mistaken with the front leg, a less valuable part used to prepare cooked pork shoulder.
We suggest not covering the slices of Ham with cling film once the trays have been opened since it wouldn’t allow the meat to breathe and to consume within 36/48 hours from opening. Our Cooked Ham is gluten-free, lactose-free, milk protein-free and GMO-free.
Italian pork leg, sucrose, dextrose, flavourings, spices. Antioxidant: E301. Preservative: E250
Italian pork leg, sucrose, dextrose, flavourings, spices. Antioxidant: E301. Preservative: E250
HOW TO ENJOY IT BEST
Cooked Ham is characterised by a pink-coloured rounded shape with an exterior white layer of fat that makes it sweet. Being a cooked meat product, it is suitable for both children and pregnant women and is easily digestible. Its thin slices can be either eaten on their own or combined with vegetables or used to stuff a sandwich, the Italian go-to children’s snack. Thanks to its versatility, it is perfect to enrich many dishes or also as a filling for roasted meat and ravioli pasta.
HISTORICAL DETAILS
The origins of Cooked Ham seem to date back to Roman times when pork legs were boiled in water with various flavourings. It is thought that this practice was acquired thanks to the Lombards, Gauls or other populations that inhabited Northern Italian territories, which had been conquered and annexed to the empire. In fact, this cured meat is typical of northern regions such as Lombardy, Friuli Venezia Giulia, Piedmont, Liguria and Emilia.
PROCESSING
Cooked ham is not a stuffed charcuterie product since pork rind is used to cover it. But how is our Cooked Ham produced? Pork legs are selected considering their weight and the ratio between fat and lean content, and are deboned exclusively by hand with knives. The leg is then trimmed to remove excess fat and rind.
The next stage consists of injecting the meat with salt, natural flavourings and spices according to a secret recipe that has been handed down in the company for three generations and which gives it its final flavour. Then the churning phase takes place and the Ham is slowly massaged for several hours so that the meat can soften and evenly absorb the flavourings. After, the meat is left to rest before placing it in moulds specifically designed to undergo steaming cooking in dedicated ovens and which give the Ham its characteristic shape. They are then cooled for another day and vacuum-packed to best preserve the organoleptic properties of the product. The pasteurisation process follows in order to kill any bacteria and the Ham is left to rest again for over two weeks before being eaten.
Cooked Hams can be very different in terms of quality and, for this reason, Italian law divided them into 3 categories based on different factors:
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