Aged ham
from Producer Salumificio Artigianale di Rampini Gianfranco
The Italian origins of ham as it is today go back in time and are lost in a rural tradition of each family while handed down from generation to generation.
The production involves an initial trimming of the pig’s back leg at the hip, and then it continues with the aromatization of pork with salt and pepper and a wash in order for the excess liquids to run off. After a few months in storage, the ham is coated with a layer of fat and pepper. In these conditions, then, the ham is aged for a few months (up to 2 years!).
It is compact, of red / dark rosé colour. The scent is slightly spicy, the taste delicate but savoury, never too salty.
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Salame bastardo – spreadable salami
from Producer Macelleria Norcineria Il Casale de Li Tappi
Pressed and flattened aged salami
from Producer Salumificio Artigianale di Rampini Gianfranco
OTHER PRODUCTS FROM THE SAME MANUFACTURER
Pressed and flattened aged salami
from Producer Salumificio Artigianale di Rampini Gianfranco