More on Lo Sgambato Bio from Salumificio Pedrazzoli’s Linea Primavera organic range:
Prosciutto Stagionato Sgambato is a typical product of many areas in Central Italy where the flavours are far more intense.
It is made using Italian pork haunch trimmed into an arch shape, which is then seasoned with salt, pepper and other natural flavourings. All the hams are branded with a non-removable seal, documenting the date on which maturation begins; they must be matured for a minimum of 12 months. Once processing is complete, the product is roundish in shape, arched at the top end and weighs between 5 and 7 kg.
RECOMMENDED PAIRINGS: Consume raw, finely sliced. May be eaten with the surface layer of pepper left on; for those who prefer a less intense flavour, we recommend you remove this layer before cutting. Pair with flamboyant white wines, such as Vernaccia di San Gimignano, or reds that linger on the palate, such as Chianti. Sgambato is well-known for its strong, savoury flavour, so much so that it is often eaten with “pane sciocco”, Tuscan saltless bread. We recommend eating it as it is, or with fruit such as melon or figs, or seasonal vegetables and salads. It can also be used to flavour other dishes, such as soups and other starters.
FORMATS AVAILABLE: 5-7 kg.
No added preservatives