Prosciutto affumicato

Molise

Prosciutto affumicato – photo lorenzovinci.it

The best are at the workshops of Ferrazzano, Rionero Sannitico and Ururi. The pig’s leg, after trimming and salting it is washed with white wine, which is intended to remove the excess salt and defining, together with the chili pepper that is used generously, flavor.

The second phase of processing the hams are subjected to smoke and then matured in fresh and airy rooms, where they remain at least twelve months.

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