SEASONED HAM 3 TRAYS
11,50 €
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Cured Ham is a typical Italian cured meat obtained from carefully selected Italian pork legs. It is a raw seasoned charcuterie product that does not undergo stuffing nor cooking during processing, unlike many other Italian cold cuts.
Our Cured Ham is produced with 2 ingredients only: pork and salt. The product is delivered in a three-tray pack ready to be enjoyed!
INGREDIENTS
Pork meat, salt
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
HOW TO TASTE IT BEST
Raw ham has a typical elongated shape and a delicate red colour that becomes darker the longer the product is seasoned, while the fat veining is fundamental to keep it sweeter, preventing it from having an excessively salty flavour. It is often served as an appetizer on a charcuterie board, as a filling for a sandwich or even for traditional Italian dishes such as Saltimbocca alla Romana.
If you are looking for the best wine pairing you can choose among an Emilian Malvasia, a Friulano or a Chianti Classico DOC.
PROCESSING TECHNIQUE
The pork meat selected for the production of this typical cold cut comes from the so-called “heavy pigs” whose weight ranges from about 150kg to 180kg.
The production of cured Ham apparently began around the 6th-5th century BC. thanks to the Etruscan, but the majority of the records mentioning cured pork legs date back to Roman times. The thighs selected for the production of cured ham weigh from 9.5kg to 14kg and undergo salting and a manual massage first. Then they are left to rest to let salt penetrate deeply and evenly. After, the ham is washed, air-dried and hung in special rooms whose temperature does not exceed 15°C for several months in order to complete the curing process. Cured hams can have different maturation range periods. The softest and sweetest ones are cured “only” for 8 months, while longer maturations can last over 36 months. During the curing phase, the so-called “sugnatura” is carried out. This procedure consists of covering the meat parts that are not protected by the rind with a mixture of lard, salt and pepper – and other ingredients that may vary depending on the manufacturer. This process prevents the thigh from drying too quickly.
