Vai al contenuto

Shoulder Ham


Shoulder is one of the most prized pig cured meats, obtained from the trimmed and prepared foreleg, salted and subjected to a long and slow curing process.
In ancient times, in Calabria, pig shoulders were salted with salt from mountain mines, in the absence of sea salt, which was not always available for populations living inland. Due to the high price of salt, the most valuable parts to be preserved were chosen, favouring shoulders and thighs.
Trimmed with firm strokes of expert hands, the shoulder followed the same processing as the ham. Salted by hand twice a week apart, left to rest, washed with lukewarm water and kept to dry. Grouted with self-produced lard, salt and pepper, kept to dry and mature 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

Antico Nero d’Aspromonte Shoulder Ham is obtained by artisanal processing from the foreleg of black pigs native to Aspromonte in wild pasture for at least two years. The slow curing process gives the Shoulder Ham an intense flavour, with hints of wildness, an aromatic fragrance, smoothness and flavour.

Typology: anatomical cut.

Size: 8 Kg.

Tasting Note

Shoulder Ham up to 24 Months

Curing: 540 days.

Aging: 190 days.

Taste: Intense flavour accompanied by strong aromaticity and clear hints of wildness. The great savouriness blends with the extraordinary, heady unctuousness of unsaturated fats. Enveloping notes of toasted dried fruit and clear hints of porcini mushroom.



Shoulder Ham up to 36 Months

Curing: 540 days.

Aging: 360 days.

Taste: Explosive, remarkably succulent flavour, punctuated by powerful hints of wildness. Overwhelming unctuousness from unsaturated fats accompanied by melting flavours of toasted nuts and porcini mushroom and clear perceptions of undergrowth.

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; proteins 23,3 g; carbohydrates 0,0 g of which sugars 0,0 g; fats 29,6 g of which saturated 6,0 g; sale 2,9 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.


Request Quotation