Raw ham 1 kg
Quality handcrafted product
Weight: about 1 kg
Price: 21,52 € / kg
Our cured meats are the result of craftsmanship and may undergo slight variations in excess or shortage of weight.
100% Calabrian product
€21.52
It is not a ham with prolonged maturation and that's it, but the best in our work.
The production process is the traditional one. Already at the origin the choice of thighs is particular, the meat has different qualities and a greater quantity of fat to allow long maturation. The seasoning is carried out in rooms with static/ventilated systems so that it can come as close as possible to that made at home in the traditional way.
The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. In seasoning the raw remains up to a year.
The result is exciting, but you will have to be willing to get excited: you will have to grasp, almost listen to, the rare sweetness of its slice. It can be used on a cold cuts platter combined with cheeses, or cut thinly to fill sandwiches and rustic cakes, and it is easy to remove the fat, light and digestible, which gives harmony and softness.
Ingredients:
Pork, Salt, Natural Flavourings, Preservative: E252. GLUTEN FREE. WITHOUT MILK DERIVATIVES.
Choice of Meat
Raw ham is the typical cured meat obtained from the leg of the pig. In order to obtain an excellent ham, with the right consistency, and a balanced ratio of fat and lean, it is necessary to choose pigs weighing at least 150 kg.
Preparation
Whether you decide to prepare a ham with bone or without, the preparation starts from cutting up the thigh, which is carved giving it a round shape, removing the excess fat and part of the rind. The next step is salting: the leg is covered in salt and left to rest for several days, depending on its weight. It is then hung up and left to mature. Once seasoned, the part without the rind is spread with fat to avoid excessive drying.
Aging
It is carried out in rooms with static/ventilated systems to guarantee a seasoning that can come as close as possible to that done at home in the traditional way.
The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. In seasoning the raw remains up to a year.
Product Features
Peculiarities and scents
Raw ham doesn't need big introductions. The raw Conforti is a cured meat in which the savory part predominates; a decisive and strong flavor, from a true Calabrian. Before consuming it, we recommend removing it from the vacuum pack and leaving it at room temperature for a couple of hours, so that it can take oxygen and release all its aromas and flavours.
Food container
Keep in the vacuum pack, at 4°, until the expiry date indicated on the label.
APPEARANCE AND COLOR
Dark red slice, with white filaments of noble fat. Candid fat between the slice and the rind, which, left at room temperature, melts, giving the cured meat softness.
TASTE AND FLAVOUR
Tasty taste, very tasty, sweet in the fat part.
HOW TO TASTE IT
Cured meat rich in nuances, with an important flavor that we recommend consuming in thin slices, in the company of other cured meats and cheeses for a tasty appetizer or aperitif, or in thicker slices, then made into strips on bread, in the peasant way: at room temperature so that the fat is melted at the right point.
Choice of meat
Raw ham is the typical cured meat obtained from the leg of the pig. In order to obtain an excellent ham, with the right consistency, and a balanced ratio of fat and lean, it is necessary to choose pigs weighing at least 150 kg.
Preparation
Whether you decide to prepare a ham with bone or without, the preparation starts from cutting up the thigh, which is carved giving it a round shape, removing the excess fat and part of the rind. The next step is salting: the leg is covered in salt and left to rest for several days, depending on its weight. It is then hung up and left to mature. Once seasoned, the part without the rind is spread with fat to avoid excessive drying.
Aging
It is carried out in rooms with static/ventilated systems to guarantee a seasoning that can come as close as possible to that done at home in the traditional way.
The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. In seasoning the raw remains up to a year.
Product Features
Peculiarities and scents
Raw ham doesn't need big introductions. The raw Conforti is a cured meat in which the savory part predominates; a decisive and strong flavor, from a true Calabrian. Before consuming it, we recommend removing it from the vacuum pack and leaving it at room temperature for a couple of hours, so that it can take oxygen and release all its aromas and flavours.
Food container
Keep in the vacuum pack, at 4°, until the expiry date indicated on the label.
Appearance and color
Dark red slice, with white filaments of noble fat. Candid fat between the slice and the rind, which, left at room temperature, melts, giving the cured meat softness.
Taste and flavor
Tasty taste, very tasty, sweet in the fat part.
How to taste it
Cured meat rich in nuances, with an important flavor that we recommend consuming in thin slices, in the company of other cured meats and cheeses for a tasty appetizer or aperitif, or in thicker slices, then made into strips on bread, in the peasant way: at room temperature so that the fat is melted at the right point.