In the Magna-Greek tradition, there is a custom of boning and portioning thighs to make smaller sausages. The portions were salted, wrapped in layers of fat, sprinkled with chilli flakes or fennel seeds, tied by hand to give them a cylindrical shape and left to dry in attics.
Cured Meats List Note
Heart of Shoulder of Antico Nero d’Aspromonte is obtained from the artisanal processing of the heart of the shoulder ham made from the shoulder of black pigs indigenous to Aspromonte in wild pasture for at least two years. The slow curing process gives Cuore di Spalla an aromatic flavour and succulent fat.
Typology: anatomical cut.
Size: 3,5 Kg ca.
Tasting Note
Curing: 300 days.
Aging: minimum 120 days.
Gusto: The flavour is clean, intense, succulent, savoury, harmonious, with enveloping notes of toasted dried fruit and distant hints of wildness emerging from the exceptional unctuousness of unsaturated fats.
Black Pig Habitat
Species: native black pig of Aspromonte.
Area of birth ad grazing: eastern slopes of Aspromonte, Calabria./span>.
Type of pasture: open pasture, wild.
Density per hectare: two livestock units per hectare.
Altitude: 1000-1500 m a.s.l.
Average age of the pig: two years
Pig feeding: totally autonomous, from food sources in the environment, without the use of feed, antibiotics, anticoccidials, GMO food.
Climate: mountainous, varied and unstable due to the complex morphology, the orographic system and the inconstant and impetuous winds mainly from the W and WNW. Long, cold and frequently snowy winters on the highest peaks, with snow cover from December to April. Cold temperatures with lows as low as over -10°C in exceptionally cold spells. Cool summers with short- lasting thunderstorms in the afternoon hours.
Food Label
Ingredients: shoulder of wild black Aspromonte pig, salt, natural flavouring.
Nutritional declaration: energy Kcal 342 kJ 1330; protein 23.3 g; carbohydrates 0.0 g of which sugars 0.0 g; fat 29.6 g of which saturates 6.0 g; salt 3.2 g.
Serving temperature: ambient.
Storage conditions: before and after opening the vacuum-packed bag, the product must be stored at a temperature below 4°C.
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