More on our organic Prosciutto Pelatello Bio dry-cured ham:
As far back as the Roman age, figures such as Marcus Terentius Varro Lucullus, Polybius, Horace, Plautus and Juvenal all document the presence of Po Valley farmers rearing pigs in great numbers to produce dry-cured ham. The word prosciutto may derive from the Latin expression “perex suctum”, which means “to dry out”, or from the local dialect “par siut”, meaning “it seems dry”.
The procedure for manufacturing Pelatello (Italian dry-cured ham) is the same as for Parma Ham. The starting material is the same: organic Italian pork haunch from Pedrazzoli family farms. These are matured for between 12 and 14 months. The only ingredient permitted is salt; the product may not be smoked or frozen. The only raw materials we use are: quality, organic meat, the right amount of sea salt, time and lots of fresh, dry air. Before sale, the product is completely de-rinded to make it easier to serve and consume.
PAIRINGS: Best eaten raw, simply sliced to the desired thickness with a food cutter, without removing the small fatty part. Excellent with fresh fruit such as melon and figs. Prosciutto Crudo Nazionale goes perfectly with lightly sparkling white wines, which help to clean the palate, such as Prosecco di Valdobbiadene.
No added preservatives