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.
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.