The product
Prosciutto Crudo Affumicato di Montagna addobbo
Smoked gently ham produced in Friuli Venezia Giulia
Code:
79152
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
8 kg approx
Minimum order:
1 piece
| Description | Smoked ham produced from legs of national pigs; naturally smoked with beech wood |
|---|---|
| Appearance | The surface is completely covered by the rind of a uniform walnut-golden color; the slice has a red-rosè in the lean and the fat is white |
| Taste | On the palate the meat has a good sweetness and solubility; the aftertaste is delicately smokly |
| Maturing | At least 24 months |
| Curiosity | The people who in the XIII century, coming from Tyrol and Pusteria, settled in the Lumiei Valley, imported the tradition of Germanic poetry of working and preserving the meat and things on its own through smoking for the long winter periods. A technique encountered by the difficulty of obtaining salt, and on the other hand, by an almost unlimited availability of timber. This tradition over the centuries has merged with that of the Friulian people, who use the sale for the production of ham. |
| Our selection | We have been collaborating for years with Elvis and his wife Alessandra who make typical cured meats with expert hands, following ancient recipes and selecting natural ingredients |
| Ingredients | Pork, salt. Smoked with beech wood |
|---|---|
| Weight | 8 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: 936 kJ / 224 kcal Fat: 13 g of which saturates: 4,2 g Carbohydrate: 0 g of which sugars: 0 g Protein: 27 g Salt: 6,3 g Typical value per 100 g |
The producer
Salumificio Zahre - Ampezzo (UD) - Friuli Venezia Giulia
Why we chose them
Salumificio Zahre is a young artisan reality in Ampezzo, in the heart of the Carnic Alps, more precisely in Val Lumiei among the common of Ampezzo
and Sauris. The company is based on the historical pork-butchery tradition of the region in which it is located and which dates back to 762, when
Ampezzo was known as "Vicius Ampicio" and was a reference for crafts and trade. Zahre's production is based on raw materials of the highest
quality to transform them into fresh and seasoned pork sausages. From smoked ham to bacon, the products that are
they get in Zahre are worked by expert hands, following the ancient recipes and only made with natural ingredients. As per tradition, important is the
production of smoked cured meats such as mountain ham or Crudo di Sauris PGI: all strictly smoked with beech wood.
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