Prosciutto
Ham's Characteristics
Depending on the time of seasoning stage, the windows are closed and opened many times a day: the thigh rotation begins to sniff the atmosphere of the environments with the knowledge of the experience as once, according to the old tradition. The end result of so much care is a soft ham, from the compact slice and vermilion color protected by a whitewash grease cover. At the taste, the aroma is firm and intense, reminding of the naturalness of the wild stain. The dry or caramel flavor, seasoned, dominant and concentrated aroma complete the feeling.
Seasoning
Hams have on average a long maturation (up to 9 months) that, along with the added saline and the old and good working practices, preserves the danger of contamination from dangerous external pathogens. In addition, the vegetative flora of cells and seasoning rooms acts as a barrier against molds and micro toxins on the surface. In the end, only the seasoner decides which products to release for sale, after pointing and pointing each thigh in the points deemed most critical.
Technical Processing
Each thigh stays in brine for as many days as the pounds of its weight: generally from 4 to 6 days. Afterwards, the step of showering the hams, strictly cold, removes residual salt in excess. Thus, a balanced product is obtained in the structure and tasting, never too salty or too dry on the surface.
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