SANT’ANGELO COOKED HAM HALF

Sant’Angelo Cooked Ham is a prestigious variant of one of the best-known cured meats of the Italian gastronomic tradition. It is a unique cured meat produced from pigs exclusively from the best Italian farms.

Our Sant’Angelo cooked Ham is known for its very high quality obtained thanks to the careful selection of the raw materials used to produce it.

This ham has an incomparable taste, and is processed carefully following a very old company recipe created by the founder of the company, Angelo Pasini, and handed down for decades by the Pasini family to the present day.

The uniqueness of this ham lies in the hand-tying, an ancient process still carried out in the company that gives compactness to the final product and produces a unique result in texture and taste.  When cut, it releases a fragrant and pleasant aroma and the citrus notes obtained from the highly selected spices used during processing can be perceived.

Sant’Angelo Cooked Ham presents the same olfactory notes.

To taste it at its best, we recommend cut into thin slices in order to fully appreciate the characteristics of this product. Sant’Angelo Cooked Ham is a real jewel of the local charcuterie and it is great to try on its own or as a filling for a sandwich.

Thanks to its delicate aroma, it is perfect to use in many regional culinary preparations such as potato gâteau, which is excellent when enriched with Sweet Provola and a generous sprinkling of Parmigiano Reggiano DOP cheese to obtain a succulent crust. An excellent Cooked Ham that will enrich even a simple charcuterie board.

The perfect wine to pair with this cured meat for releasing all its typical notes, is Ribolla Gialla DOC, a fresh, lively and balanced wine. A delight to the palate, given by the explosion of flavours from the very first taste.

Processing

Processing is why Sant’Angelo Cooked Ham is different from the other hams present in the panorama of Italian gastronomic culture. In fact, it is made according to a very old company recipe still used today. It involves:

– A careful selection of spices and aromas

– A 72-hour-long massage of the thighs to make the meat acquire a unique tenderness and the spices are able to penetrate deeply, giving the cured meat its typical aroma and taste.

– Hand tying – according to the traditional recipe – to give it its typical shape

– A slow steaming process during which the ham is cooked at 70° for about 18 hours.