The product

Prosciutto Cotto Nostrano Di Montagna

Cooked ham obtained from the leg pigs reared by Savigni
Country of origin:
Italy - Tuscany
4,5 kg approx
Minimum order:
1 piece
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Description Ham obtained from the leg of Sambucano pigs, reared organically and in the wild in the Tuscan-Emilian Apennines
Appearance The slice is pink and soft, with a layer of melting fat
Taste Roasted meat, very fragrant and melting
Maturing Not expected
Curiosity The cooked ham of Savigni, cooked in a mold, comes from the thighs of pigs reared in the wild in the Tuscan-Emilian Apennines and from the slow processing: the leg, in fact, rests about a week before cooking in order to make the final product juicy and extremely soft, in a totally natural way
Our selection The Savigni family produces its cured meats seriously, genuinely and with passion, with a very short production chain, from the pig breeding to the production of cured meats
More Information
Ingredients Pork, salt, sugar: dextrose, natural flavors, flavoring (aromatic preparations, flavoring substances), antioxidant: E301, preservative: E250
Weight 4,5 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: 791 kJ / 189 kcal
Fat: 12,9 g
of which saturates: 4,8 g
Carbohydrate: 0,6 g
of which sugars: 0,6 g
Protein: 20 g
Salt: 1,8 g
Typical value per 100 g
The producer

Azienda Agricola Savigni - Pavana Pistolese (PT) - Tuscany

Why we chose them
There is a small village in the Tuscan-Emilian appenine, where everyone knows Savigni. Pavana Pistoiese is located in the woods, in an enchanted valley. In this valley, from 400 up to 1000 meters high, Savigni have chosen to raise their own animals, free to graze in the woods of Fattoria Bonaria in San Marcello Pistoiese and Sambuca Pistoiese. Every day, Fausto, the father, together with his sons Nicolò and Mileto, renews a difficult choice: the choice of High Quality (with a capital letters, as they love to specify). The choice of organic breeding is a valiant choise and Savigni contributes to make this way of raising pigs recognisable: without antibiotics, without GMOs, without artificial insemination and without cages for births, bred with an integration of organic fodder only during the winter months. A great attention to the animals because this is the only way to obtain a good meat. They have their own lab, monitored 24 hours on 24, for meats processing, drying and curing. They make everything by hand: cut, knead, salted, putting pepper and spices, bag and tie. For salting, they chose the "Salfiore di Cervia". Straight from the sea, it is washed with brine; it maintains its natural moisture and the sea preserves all the trace elements. It is a sweet salt, that goes well with pork.
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