- Art of Charcuterie
WEIGHT: ½ of 6 kg; ½ of 8 kg; ½ of 16 kg.
QUALITY: made with raw material obtained from pigs born and raised in Italy, according to the prescriptions of protected hams. After inspection on incoming product, the meat’s temperature is equalised, then the head of the pig is thoroughly cleaned, washed and then deboned; the cuts most suitable for the finished product are retained, such as the nose and the whole tongue, which are boiled in lightly salted water in a large copper “cauldron” over a low heat. After cooking, 5-6 hours later, the still hot pig parts are sliced by hand with a knife, seasoned with spices and natural flavours (crushed black pepper and ground fresh garlic) and mixed in the mixer. The mixture obtained is poured, still hot, by hand into a mould with the “bauletto” shape and left to stand in a cold store at -2°C for 24-48 hours.