The product
Prosciutto Cotto Nostrano Di Montagna
Cooked ham obtained from the leg pigs reared by Savigni
Code:
79123
Country of origin:
Italy - Tuscany
Weight:
4,5 kg approx
Minimum order:
1 piece
Description | Ham obtained from the leg of Sambucano pigs, reared organically and in the wild in the Tuscan-Emilian Apennines |
---|---|
Appearance | The slice is pink and soft, with a layer of melting fat |
Taste | Roasted meat, very fragrant and melting |
Maturing | Not expected |
Curiosity | The cooked ham of Savigni, cooked in a mold, comes from the thighs of pigs reared in the wild in the Tuscan-Emilian Apennines and from the slow processing: the leg, in fact, rests about a week before cooking in order to make the final product juicy and extremely soft, in a totally natural way |
Our selection | The Savigni family produces its cured meats seriously, genuinely and with passion, with a very short production chain, from the pig breeding to the production of cured meats |
Ingredients | Pork, salt, sugar: dextrose, natural flavors, flavoring (aromatic preparations, flavoring substances), antioxidant: E301, preservative: E250 |
---|---|
Weight | 4,5 kg approx |
Packaging | Vacuum packed |
Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
Country of origin of the primary ingredient | Italy |
Nutrition Declaration | Energy: 791 kJ / 189 kcal Fat: 12,9 g of which saturates: 4,8 g Carbohydrate: 0,6 g of which sugars: 0,6 g Protein: 20 g Salt: 1,8 g Typical value per 100 g |
The producer
Azienda Agricola Savigni - Pavana Pistolese (PT) - Tuscany
Why we chose them
There is a small village in the Tuscan-Emilian appenine, where everyone knows Savigni. Pavana Pistoiese is located
in the woods, in an enchanted valley. In this valley, from 400 up to 1000 meters high, Savigni have chosen to raise their own animals,
free to graze in the woods of Fattoria Bonaria in San Marcello Pistoiese and Sambuca Pistoiese.
Every day, Fausto, the father, together with his sons Nicolò and Mileto, renews a difficult choice: the choice of High
Quality (with a capital letters, as they love to specify).
The choice of organic breeding is a valiant choise and Savigni contributes to make this way of raising pigs
recognisable: without antibiotics, without GMOs, without artificial insemination and without cages for births, bred with an
integration of organic fodder only during the winter months. A great attention to the animals because this is the only way
to obtain a good meat. They have their own lab, monitored 24 hours on 24, for meats processing, drying and curing.
They make everything by hand: cut, knead, salted, putting pepper and spices, bag and tie. For salting, they chose the
"Salfiore di Cervia". Straight from the sea, it is washed with brine; it maintains its natural moisture and the sea preserves
all the trace elements. It is a sweet salt, that goes well with pork.