More on Prosciutto Cotto Bio al Basilico (cooked ham with basil) from Salumificio Pedrazzoli’s Linea Primavera organic range:
HISTORY: Cooked ham has a very long history; indeed, it is believed that the Romans were the first to cook this cut of pork taken from the animal’s haunch. The process involved boiling the meat with dried figs and bay leaves, before covering it with honey and cooking it in pastry. . It is also possible that the Romans took the basic idea of cooked ham from the ancient Lombards, or some other of the Barbarian populations being gradually absorbed into the Empire; it is no surprise that the regions which produce the best quality cooked ham, in light of their long tradition for the specialty, are: Friuli Venezia Giulia, Lombardy, Piedmont, Liguria and Emilia-Romagna.This version with basil is an original Pedrazzoli recipe, the idea being to add the all-Italian flavour of basil to our cooked ham; and so our “Basilicotto Primavera” was born.
PROCESSING: Our Prosciutto Cotto Bio con Basilico is made from pork haunch, the same cut allocated for Parma Ham, cut below the femur and deboned with the foot removed. After the massaging stage, which lasts between 24 and 48 hours to enhance the absorption of the flavours, the hams are strewn with basil leaves, both inside and out. The hams are then placed in special moulds which give them their characteristic block shape. Next the hams are steam “cooked” at temperatures reaching 80°C for a considerable period of around 15 hours, after which they are left to cool for between 24 and 48 hours to around 2°C.
RECOMMENDED PAIRINGS: To appreciate the flavour at its best, we recommend you slice this ham very finely. It goes well with well-structured rosé wines, such as Alezio from Apulia, or with young red wines like Grignolino d’Asti or Monferrato Casalese from Piedmont.
FORMATS AVAILABLE: 3.5 kg in 100 g packs.
No added polyphosphates*
Listed in the coeliac handbook
*In line with organic regulations