DESCRIPTION OF THE PART: They are the 2 hind limbs, including gluteus and thigh.
PREPARATION and INGREDIENTS: They are “salted” and left to rest for 15 to 30 days. Subsequently “stuccati” with a beat of lard.
SEASONING CONDITIONS AND TIMES: Hanging in the cellar at a temperature of around 10 ° 14 ° for a period of at least 2 years (up to 3.5 years depending on size). Strictly natural seasoning (without seasoning cells). Altitude, atmospheric pressure and natural humidity contribute decisively to its unique taste.
WHOLE WEIGHT: From 7 to 10 Kg.
CHARACTERISTICS and TASTE: It is the King of pork seasoned. Flavor sapid (not as sweet as “Parma”), characteristic taste of Umbrian mountain ham, rather similar to the Tuscan.
SALE PORTIONS: Whole or in boned slices vacuum-packed of about 1.5 / 2 Kg.
PREPARATION FOR TASTING: Tasting in very thin slices to maximize the aromas.
PAIRINGS: With Umbrian bread, with melon, etc.
STORAGE: Once started better in the refrigerator taking care to protect the cut with a sheet of transparent film.