- Art of Charcuterie
WEIGHT: kg 7,5/8,5.
CURING: 6 months.
QUALITY: choice pork leg, deboned before salting, although maintaining the whole ham shape. Hand-salted with a curing mixture comprising salt, finely ground white pepper, white wine and a pinch of garlic. After 3 months in the curing room it is coated with fat to prevent the surface from hardening and in the fifth month it is dusted with “Tellicherry” black peppercorns crushed into sixteenths, which gives it sweet but slightly hot fragrance after curing. Its appearance is distinctive since the pepper used gives it a darker colour than traditional dry-cured hams.
FLAVOUR: tasty, with a delicious combination of the hot pepper on the surface and the traditional sweet dry-cured ham flavour.