Prosciutto di Bassiano

Bassiano, Lazio

Prosciutto di Bassiano – Photo Macelleria Tre Porcellini

Salami traditional town of Bassiano, on the Lepini mountains in the province of Latina.
It is obtained from pig thighs heavily seasoned for at least 13-15 months.
Has compact conical torso pear that reproduces the anatomical origin, more or less compressed latero-lateral direction.
He weighs, but not less than 8.5 kilograms at the end of the season.
Outside is covered mostly by rind color from amber to dark brown.
Rind removed if you have coverage with peppery dressing.
Cut the meat appears firm and compact, pale red with evidence of anatomical architecture, muscle mass, connective tissue and infiltration patterns of white fat.

INGREDIENTS
Pork legs
Salt
Lard
Flour

STAGES OF PROCESS
Pressing vessel
Trimming
Weighing the hams
Preparation of tanning
Hand salting
Vigorous massage hand
Stop at 3-5 ° C with 75-80% RH for 90 days
Grouting with flour and lard
Ripening at 15-17 ° C for 13-15 months
AUTHOR
29/03/2006 – Paolo Boni

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