The product
Prosciutto del Casentino Addobbo
Raw ham from wild pigs of the Gray Casentino breed, lightly smoked
Code:
78355
Country of origin:
Italy - Tuscany
Weight:
7,5 kg approx
Minimum order:
1 piece
| Description | Meat from Gray Casentino pigs |
|---|---|
| Appearance | The slice has an intense purple colour and good marbling |
| Taste | Melting, in the mouth it recalls the aroma of the forest in which the animal lives, the grilled fruit, the acorn and the cellar |
| Maturing | At least 24 months |
| Curiosity | The Orlandi family raises around 60 Casentino Gray pigs in the traditional way; animals live freely in the wild, feeding mainly acorns, chestnuts, tubers found in nature at this altitude (800 m); the high quality of the meat of this pig is due to the ability to accumulate fat of particular value for its fineness, consistency, aromas and ability to ripen which takes place in a suggestive place, a building entirely in stone where the thighs spend about a few days and mature, giving the palate unmistakable notes of acorn, grilled fruit and cellar |
| Our selection | Recognizable by the fire mark affixed to the rind "Consorzio del Prosciutto del Casentino" |
| Weight | 7,5 kg approx |
|---|---|
| Packaging | Vacuum packed |
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.
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