If we use a simple analogy to describe the delicacy of Salumi San Giorgio Lucano® Lucanian Cuore we could say that if prosciutto is the king of cold cured meats, Lucanian Cuore is a delicacy for real gourmet palates.
In fact, you can only use the inner part, in value terms, the ultimate, of the thigh, the pig’s most valuable part.
It is here that we can fully appreciate the state of the art of Master Butchers. Their hands and knives, as an extension of their bodies, must make precise gestures as there is no remedy for any errors. The cut is thought through by scouting the pig’s anatomy. Bone, fat and part of the rind are removed. The operation is performed very carefully so as not to ruin the piece.
The next massaging and curing stages are also assigned to expert hands, using black Tellicherry pepper in grains, chopped and ground. Then plus powdered pepper produced in Basilicata using traditional cultivation and drying techniques giving the Lucanian Cuore its distinctive colour and flavour. It is dry salted using “quarry salt” and tied by hand.
The Lucanian Cuore is really “pampered” too. During the process it is massaged repeatedly to help absorb fragrances and spices.
It is then aged for from six to nine months. This takes place in cells where temperature and humidity are managed by cutting edge technological systems, under the visual and olfactory control of Master Sausage Makers.
On reaching maturity, it is decorated with pink and green pepper to make it look more attractive.
Lucanian Cuore, an excellence for Salumi San Giorgio Lucano®, is really high profile craftsmanship. This noble cold cut is uniformly red, lean and soft with white fat. Its fragrance is intense and characteristic. The flavour is typical, mild, delicate and uniquely aromatic.
Lucanian Cuore
If we use a simple analogy to describe the delicacy of Salumi San Giorgio Lucano® Lucanian Cuore we could say that if prosciutto is the king of cold cured meats, Lucanian Cuore is a delicacy for real gourmet palates.
In fact, you can only use the inner part, in value terms, the ultimate, of the thigh, the pig’s most valuable part.
It is here that we can fully appreciate the state of the art of Master Butchers. Their hands and knives, as an extension of their bodies, must make precise gestures as there is no remedy for any errors. The cut is thought through by scouting the pig’s anatomy. Bone, fat and part of the rind are removed. The operation is performed very carefully so as not to ruin the piece.
The next massaging and curing stages are also assigned to expert hands, using black Tellicherry pepper in grains, chopped and ground. Then plus powdered pepper produced in Basilicata using traditional cultivation and drying techniques giving the Lucanian Cuore its distinctive colour and flavour. It is dry salted using “quarry salt” and tied by hand.
The Lucanian Cuore is really “pampered” too. During the process it is massaged repeatedly to help absorb fragrances and spices.
It is then aged for from six to nine months. This takes place in cells where temperature and humidity are managed by cutting edge technological systems, under the visual and olfactory control of Master Sausage Makers.
On reaching maturity, it is decorated with pink and green pepper to make it look more attractive.
Lucanian Cuore, an excellence for Salumi San Giorgio Lucano®, is really high profile craftsmanship. This noble cold cut is uniformly red, lean and soft with white fat. Its fragrance is intense and characteristic. The flavour is typical, mild, delicate and uniquely aromatic.
