Nerino ham – Alta umbria
from Producer Fattoria Laurenzi
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 left to age for 2 years.
Cynthia – the black belted pig, “the lost pig”. Until the beginning of the twentieth century, black belted pigs were the typical Italian breed, almost lost with the arrival of pink pigs. The black belted pig grows slowly but has a high quality meat, suitable for the production of sausages and prized hams.
It is of compact appearance, and has dark red colour. The scent is slightly spicy, the taste delicate but savoury, never too salty.
SIMILAR PRODUCTS
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
