Traditional, cured pork meat made in specific communes of the provinces of Modena, Bologna, Reggio Emilia from pigs of at least 9 months in age, raised in Emilia Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marches, Abruzzo, and Latium.
The product is designated by the European Union as a PDO (Product of Designated Origin).
It has compact conical log pear shape, that represents the original anatomical part, pressed laterally to variable degrees.
Its weight varies between 8 and 10 kg at the end of 14 months aging period.
The external part is mostly covered with skin, amber to dark brown in color. Where the skin has been removed, the head of the femur appears. White-colored fat and red-colored lean meat emerging if it is not covered. If it is lard covered, the color varies from white to gray.
When cut the meat appears firm and compact, deep-red colored, with the evidence of the anatomical structures, of the muscular masses more or less dark-red colored, and the connective tissue with fat infiltrations white colored
Select the haunches
Refrigerate at 0 – 2 °C for 24 hours
Weigh the haunches
Prepare the spice mixture
Hand salt by rubbing
Allow to rest on a refrigerator shelf at 2 – 5 °C for 60 days
Rinse with lukewarm water
Hang in a drying cellar at ambient temperature for 10 – 15 days and then at 8 – 10 °C for 5 days
Allow to rest in an 10 to 20 °C environment
Age at 15 – 17 °C for 14 months
Grease with lard mixed with salt, pepper, and wheat flour
03/12/2010 – Boni Paolo