Ham is the noblest of pig cold cuts, obtained from the trimmed and prepared hind leg, salted and subjected to a long and slow curing process. In Southern Italy, pig legs were often not used for the production of ham, but for the production of other cured meats, due to the characteristics of the local pig breeds. Trimmed with firm strokes of expert hands, the leg was salted by hand twice a week apart, left to rest, washed with lukewarm water and left to dry. Filled with self-produced lard, salt and pepper, it was plastered and kept to dry slowly for long periods in rooms perpendicular to the stream bed, so that the air could lick the surface of the ham.
Ham List Note
Ham of Antico Nero d’Aspromonte is obtained from the artisanal processing of the hind leg of a black pig native to Aspromonte in wild pasture for at least two years. The slow curing process gives the Prosciutto the perfect balance between the intense flavour of the lean meat and the sweet meltiness of the fat.
Typology: anatomical cut.
Size: 14 Kg.
Tasting Note
Ham up to 30 Months
Curing: 730 days.
Aging: 170 days.
Taste: Taste in perfect balance between intense savouriness of the lean meat and sweet meltiness of the fat. The palate is tender, unctuous from unsaturated fat, with roasted aromas. The rosy fat greases profusely and intoxicates. Superb taste-olfactory persistence.
Ham up to 36 Months
Curing: 730 days.
Aging: 350 days.
Taste: Taste in perfect balance between intense savouriness of the lean meat and sweet meltiness of the fat. The palate is tender, unctuous from unsaturated fat, with roasted aromas. The rosy fat greases profusely and intoxicates. Superb taste-olfactory persistence.
Ham up to 42 Months
Curing: 730 days.
Aging: 530 days.
Taste: Great finesse and incredible taste-olfactory intensity, of incomparable experience. Intense flavour, extremely deep, progressively developing, persistent for a long time. Evolved hints of impeccable retention. On the palate, the first sensation is of copious melting flavours.
Ham up to 48 Months
Curing: 730 days.
Aging: 710 days.
Taste: Time is an extraordinary intensifier of flavours. A ham with an ancient flavour, of great impact, to be consumed in absolute, religious purity. Endowed with superb flavour lengthening, in perfect balance between power and refinement, along unsurpassed surges of flavour, an authentic taste ecstasy.
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: leg of wild black pig from Aspromonte, salt, natural flavourings.
Nutritional declaration: energy Kcal 297 kJ 1570; protein 23.7 g; carbohydrates 0.0 g of which sugars 0.0 g; fat 19.2 g of which saturates 4.6 g; salt 3.1 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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