Prosciutto crudo della Valle di Gesso

Valle Gesso, Piedmont

Prosciutto crudo della Valle di Gesso – photo piemonteis.org

The prosciutto of Valle Gesso is obtained from the thigh, salted and cured in mountain weather, heavy pigs castrated domestic production. It has a size which is around 11 kg.

The production area coincides with the Gesso Valley in the province of Cuneo.

The thigh, trimmed and softened by a hand massage, is subjected to dry salted with sea salt. The product is placed in special tanks for 15 consecutive days and is salted and massaged once a day. The ham bone is kept private and lasts for 18 months maturation in natural cellars, windy and dry conditions for the mountain.

The methods of production are passed down orally.

Leave a Reply

Your email address will not be published. Required fields are marked *