The king of Italian cured meats is prosciutto.
Title deserved for renown, undisputed goodness and because the thigh is the most valuable part of the pig.
The one signed Salumi San Giorgio Lucano® is just the right size with that adequate quantity of fat. The fragrance is characteristic. The colour between pink and red broken up by the fat’s pearly white.
When tasted it is soft with an excellent balance between flavour and mildness.
The ageing process, based on size, varies from eleven to fifteen months.
Prosciutto processing encompasses those typical gestures of Lucano tradition The first stage sees the Master Butchers at work, butchering and trimming thighs with their sharp, faithful blades and rapid gestures to give them that classic, roundish, “pear” shape, removing the fatty parts and rind.
Then the Master Masseurs come into play. Their strong hands have the task of salting the thighs with quarry salt, an ingredient which characterises Salumi San Giorgio Lucano® prosciutto.
The thigh is then pressed to favour drying. After that, it is left to rest and will then be washed and dried.
That is the starting of the pre-ageing stage followed by greasing, still by expert hands. This operation consists in covering the lean part of the prosciutto with a layer of lard, to protect the meat and keep it soft.
The prosciutto is then aged in cells where temperature and humidity are controlled electronically.
During this period, quality is controlled continuously through the classic puntatura (pricking in specific points) method. This is where the Master Sausage Makers with that specific olfactory sensitivity come into action. Puntatura is performed using a horse’s shin bone, particularly porous, which withholds the fragrance of the meat it is stuck into.
Lastly, the Master Sausage Makers themselves declare when the prosciutto has reached its full ageing stage.
Prosciutto
The king of Italian cured meats is prosciutto.
Title deserved for renown, undisputed goodness and because the thigh is the most valuable part of the pig.
The one signed Salumi San Giorgio Lucano® is just the right size with that adequate quantity of fat. The fragrance is characteristic. The colour between pink and red broken up by the fat’s pearly white.
When tasted it is soft with an excellent balance between flavour and mildness.
The ageing process, based on size, varies from eleven to fifteen months.
Prosciutto processing encompasses those typical gestures of Lucano tradition The first stage sees the Master Butchers at work, butchering and trimming thighs with their sharp, faithful blades and rapid gestures to give them that classic, roundish, “pear” shape, removing the fatty parts and rind.
Then the Master Masseurs come into play. Their strong hands have the task of salting the thighs with quarry salt, an ingredient which characterises Salumi San Giorgio Lucano® prosciutto.
The thigh is then pressed to favour drying. After that, it is left to rest and will then be washed and dried.
That is the starting of the pre-ageing stage followed by greasing, still by expert hands. This operation consists in covering the lean part of the prosciutto with a layer of lard, to protect the meat and keep it soft.
The prosciutto is then aged in cells where temperature and humidity are controlled electronically.
During this period, quality is controlled continuously through the classic puntatura (pricking in specific points) method. This is where the Master Sausage Makers with that specific olfactory sensitivity come into action. Puntatura is performed using a horse’s shin bone, particularly porous, which withholds the fragrance of the meat it is stuck into.
Lastly, the Master Sausage Makers themselves declare when the prosciutto has reached its full ageing stage.
