Modena PDO ham aged 24 months - internal slice 3.1 kg

Prosciutto di Modena DOP is a cured delicatessen product obtained from the processing of fresh legs of heavy pigs born and raised in Italy, belonging to the traditional basic breeds, Large White and Landrace, or hybrids of other breeds registered in the Herd Book Italian.

The production area of ​​Prosciutto di Modena PDO includes the hilly territory of 34 municipalities in the provinces of Modena, Bologna and Reggio Emilia, in the Emilia-Romagna region. Pigs intended for production must be raised and slaughtered exclusively in the following regions: Emilia-Romagna, Veneto, Lombardy, Piedmont, Marche, Umbria, Tuscany, Lazio, Abruzzo and Molise.

Immediately after slaughter, the fresh legs are refrigerated until when the meat reaches a temperature of around 0°C. To make the ham acquire its characteristic "pear" shape, the excess covering fat and part of the rind are eliminated by trimming. The salting operations are repeated twice (first and second salt); after which the hams are left to rest for at least 60 days in special rooms with controlled temperature and humidity. In this way the salt is absorbed by the meat in a homogeneous and uniform manner. After the resting phase, the legs are washed and dried before being sent for maturing, which lasts for at least 14 months from the start of processing. In this period the "grisling" or "stuccoing" is carried out, which consists of covering the uncovered portion of the ham with a mixture of pork fat, salt, spices and rice flour. At the end of this period, the hams, after the appropriate checks, obtain the fire branding thus becoming Prosciutto di Modena DOP.

The origins of Prosciutto di Modena DOP can probably be traced back to the Bronze Age. In fact, it seems irrefutable that on the banks of the Panaro, pig breeding as a domestic animal began before any other area of ​​Emilia-Romagna. The introduction of the practice of preserving salted meats can be attributed to the Celts and later to the Romans. With experience, the practice of drying meat by exposing it to the air to improve its preservation and quality also became established; in fact, the name "ham" seems to derive from the Latin prae exustus which means "well dry". In more recent times, among the papers of the Estense Ducal Chamber, one can find a list of supplies from Cardinal Rinaldo's kitchen (1670) in which the distinction between mountain ham and local ham appears. To confirm its value, uneaten ham was not discarded, but reused with recipes handed down to us, such as the famous tortellini.

Features

Prosciutto di Modena DOP has a rounded shape and does not have a foot. At the end of maturation it weighs normally between 8 and 10 kg. When cut, it has a bright red colour. The flavor is savory but not salty, with a pleasant, sweet and intense aroma

Tried to copy all over the world, but inimitable for the genuineness of the raw materials, strictly Italian and from our territory. No additives or artificial preservatives are used, but only pork and salt, nothing more.

Pairings

Prosciutto di Modena Dop is a healthy product that can be combined with all meals and with many dishes.

The ideal is to cut it into thin slices just before serving it. It fully expresses its flavor accompanied by bread, breadsticks or traditional Modenese breadsticks, the classic crescentina or tigella, combined with other cured meats and soft cheeses. It is excellent combined with the classic melon, but also with kiwi or figs. Modena DOP Ham also appears in numerous dishes: in the filling of traditional fresh pasta (tortellini), as a sauce for dry pasta or to flavor white meats. It goes well with both white and red wines of medium structure, such as Spergola or Lambrusco.

Pork, salt.