The product
Mezza Luna di Spalla Grigio Casentino
Cured shoulder from Grigio del Casentino pig breed
Code:
78356
Country of origin:
Italy - Tuscany
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Cured shoulder from Grigio del Casentino pig bred in Tuscany in the semi wild |
|---|---|
| Appearance | The shoulder has a half moon shape; when cut, the slice has a ruby red colour with an important marbling |
| Taste | The taste is full, similar to a spanish Paleta but with more Tuscan character thanks to the traditional seasoning. The hints are of nuts and cave |
| Maturing | At least 120 days |
| Curiosity | Shoulders are less "stressed" anatomic parts of the pig which makes them slightly more fat than hams but also more tasteful and complex. The historical challenge is the dimensions, but the "moon" shape grants this charcuterie a better handling for the slicing, making it more similar to a Speck. The important thing is to remember to start to slice on the convex side in order have a perfect balance between fat and lean |
| Suggestions | Suprising in a chatcuterie board, alone with a nice glass of red wine or naturally melted on a warm slice of sourdough bread |
| Ingredients | Grigio Casentino pork, whole Cervia salt, pepper, spices |
|---|---|
| Weight | 2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1197 kJ / 286 kcal Fat: 18 g of which saturates: 5,9 g Carbohydrate: 0 g of which sugars: 0 g Protein: 31 g Salt: 5,8 g Typical value per 100 g |
The producer
Selve di Vallolmo - Poppi (AR) - Tuscany
Why we chose them
The wild breeding farm Le Selve di Vallolmo is located in the uncontaminated National Park of Casentino forest. We are in the oriental part of
Tuscany and this company take care of Grigio del Casentino pigs under the supervision of the founder Claudio Orlandi. It is a tough, but beautiful
and passion driven activity, run by the whole Claudio's family. Each member leads a different part of the business, from pigs birth to animal feeding,
from breeding to cold cuts production and sales.The farm was born as Large White pigs breeder in the 80. Then starting with new millennium
Claudio felt the need to integrate and differentiate more his proposition and started a charcuterie production with high quality meats. Grigio del
Casentino pigs arrived a bit later, they are the result of a cross between a classic pig and Moro Romagnolo or Cinta Senese. Those animal are the
protagonist of a project which protects them from the risk of extinction. A few local breeders, colleagues of Claudio, are contributing at the
safeguard
of this maculated pig. The core product of today tasting is the Prosciutto del Casentino, Slow Food Presidium, and then Mortadella, Pancetta and
Ruffiana, all rigorously made with Grigio del Casentino meats.
See also:
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Prosciutto del Casentino with bone - Presidio Slow FoodSlow Food Presidium, obtained from wild bred Grigio del Casentino pigs -
Prosciutto del Casentino AddobboRaw ham from wild pigs of the Gray Casentino breed, lightly smoked