<p>The area of origin of Norcia PGI ham is that of the <strong>municipalities of Norcia, Preci, Monteleone di Spoleto and Cascia</strong> . <strong>The altitude</strong> always higher than <strong>500 meters</strong> creates particular climatic and environmental conditions that play a decisive role in the seasoning process.</p>
<ul>
<li><strong>Processing of IGP Norcia ham:</strong> As our Artisan of Cured Meats recalls, the processing requires that the <strong>fresh thigh</strong> is <strong>salted</strong> the first time with sea salt; after about 5/6 days a second salting is carried out and, after about 15 days, it is <strong>desalted</strong> and placed in pre-rest cells. After about 10 days, the <strong>grooming</strong> (cleaning of the hip and the various aesthetic imperfections) is carried out and left to rest in cold rooms. After 100/120 days, the ham is washed and dried for about 1 week, after which it is taken to the pre-seasoning rooms. Once the product has reached a certain weight loss, a first <strong>sugnatura</strong> is carried out (this work consists of covering some parts of the ham with fat). The ham is stored again in the maturing cells until it is fully matured. At the end of <strong>seasoning</strong> the product is checked and a final grouting is carried out. Therefore, the minimum guaranteed aging is 12 months.</li>
<li><strong>Characteristics:</strong> The appearance when cut is bright red to light red in color with little presence of infra- and ultramuscular fat, fat subcutaneous tissue of pure white color with light pinkish veins, compact, without detachment lines between the layers and adheres well to the underlying muscular surface, with an intense aroma and spicy flavour, enhanced by a rather thick cut of the slices.</li>
<li><strong>Recommended pairings:</strong> it is the typical product of the butcher tradition to be consumed at any time of the day. Appreciated in the creation of tasty appetizers rich in flavor both on their own and in combination with various types of fruit or other cured meats and medium-aged cheese in the classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent main courses. It is excellent to be enjoyed with bland bread, with the Pizza Pasquale al Formaggio , also combined with soft cheeses or cooked herbs. We recommend accompanying it with a Beer double malt. Would you like to know more? Click on our BLOG, you will find suggestions, curiosities and much more.</li>
</ul>
<p><strong>SIZE / WEIGHT:</strong> about 9 kilograms.</p>
<p><strong>SPECIFIC NOTES:</strong> Protected Geographical Indication (I.G.P.) of the European Union. The area of origin is that of the municipalities of Norcia (the city of Brancaleone), Preci, Monteleone di Spoleto, Poggiodomo and Cascia. The altitude is always higher than 500 metres.</p>
<p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: minimum 13-16 months; slightly spicy aroma, savory but not salty flavour.</p>
<p><strong>INGREDIENTS:</strong> Pork leg, salt, natural flavourings. Sugna: pork suet, rice flour, salt, natural flavourings.</p>
<p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p>
<p><strong>STORAGE METHOD:</strong> A cool and dry place</p>
<p><strong>AVERAGE EXPIRY:</strong> 365 days.</p>
<p><strong>NUTRITIONAL INFORMATION:</strong> The proteins in ham are of high quality, rich in essential amino acids and therefore with a high nutritional value. During curing, the enzymes, which are rich in the lean part of the ham, determine a protein predigestion process: the proteins are progressively broken up, making single amino acids available : "good" proteins immediately available. It has a good content of easily assimilable iron, but also phosphorus, potassium, zinc and selenium.</p>
<p><strong>DISTRIBUTED BY:</strong> Fratelli Pambuffetti di A. S.n.c.- Foligno (PG).</p>
<p>Nutritional values per 100 g: Calories 314 kcal/1308 kj; Carbs 0; of which sugars 0 fats 21.5; saturated fat 10.9; protein 30.1; salt 5.5.</p>
Price
zł1,528.99
