Prosciutto del Casentino

Casentino, Tuscany

Prosciutto del Casentino – Photo & text ARSIA

1. Product Name:
Prosciutto del Casentino

2. Synonyms:

3. Description of product:
The ham has a rounded, tending to the plate with a sufficient layer of fat in the opposite hip. The weight is usually between 9 and 12 kg.
The taste is fragrant with a mild right flavor, the aroma is penetrating, and there is more or less intense, the smell of smoke, the flavors are given special manufacturing techniques and seasoning, slice cut looks deep red with an adequate amount of fat very compact.

4. Territory concerned to the production:
The classic area of production is in Casentino valley characterized by extensive forests of chestnut and oak trees used for feeding pigs reared outdoors.

5. Production note:
active

6. Description of processes:
The product comes from pigs from the province of Arezzo Casentino and tradition from ancient hybrid breeds in the area: Mora Romagna, Cinta Senese and in the past, the now extinct cap Anghiari.
The farming system modeled on the traditional pool, so that power is in part formed from the pasture and the remainder based on what natural plant products used in meat processing ham come from pigs and heavy processing systems are those of traditional rural area with a long stagionatura.Le thigh after slaughter and subsequent trimming with classic, are subject to the special massage and then to curing with a mixture of different spices where there is plenty of garlic. The salting is repeated as necessary and for a total of about 30 days. Traditionally, after the removal of excess salt by beating or brushing clean the hams were hung in the kitchen near the fireplace, this time derived from the taste of smoked more or less intense. After the period of curing, the ham is washed with water and left to mature in a cool, once that phase was done in the cellar for a minimum period of twelve months.

7. Materials, equipment and premises used for the production:
s Local processing
s wooden tables
s Cold Rooms
s Premises for seasoning

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
It differs from other hams on flat shape, the strong salting, and flavor (it’s full of flavors). It ‘used as an appetizer or main course and in particular its features are enhanced when accompanied with Tuscan bread, preferably baked in a wood.

9. Production:
The production of ham is still active at the household and small enterprises engaged in processing trades. Currently manufacturers are 11.

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy