The product
Prosciutto del Casentino with bone - Presidio Slow Food
Slow Food Presidium, obtained from wild bred Grigio del Casentino pigs
Code:
78350
Country of origin:
Italy - Tuscany
Weight:
11 kg
Minimum order:
1 pieces
| Description | Thigh obtained from pigs of the Grigio del Casentino breed given by the crossing of pigs of the Large White breed with pigs of the Cinta Senese genus |
|---|---|
| Appearance | Shape is round and slighty elongated; meat is red-purple with evident marbelling |
| Taste | Very rich in flavours: toasted fruits, forest, acorn and cellar are the main hints; texture is easily melting in the mouth |
| Maturing | At least 24 months |
| Curiosity | Easy to recognize thanks to the fire branding mark "Consorzio del Prosciutto del Casentino" |
| Suggestions | Available only with bone, it's great for an important buffet, to enrich the cold cuts counter in special occasion, or as a valid alternative to Jamon Iberico |
| Ingredients | Pork leg, Cervia whole salt, pepper, spices |
|---|---|
| Weight | 11 kg |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep at +0 +4 °C |
| Instructions for use | Remove the pepper and the lard before use |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1122 kJ / 269 kcal Fat: 16 g of which saturates: 5,2 g Carbohydrate: 0 g of which sugars: 0 g Protein: 31 g Salt: 5,6 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.
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