Produced starting from a selection of the best legs of Danish pigs, without any addition of polyphosphates, starches and milk derivatives, our Baked Ham “The Superior” is a very high quality product that is characterized by a full and round taste, thanks also to the combination of spices and natural flavors that are used during processing. It is appreciated by more refined foddies and gourmets for the perfect consistency of the slice which results compact and not very humid but soft at the same time. Ideal in everyday nutrition, thanks to its unique and refined flavor, it can still occupy a place of honor even in a buffet of appetizers, or be used for a tasty snack in a gourmet sandwich perhaps accompanied by artichokes in oil, onion jam and ricotta or for a quick toast with the fontina to add a tip of mustard for a more refined taste.
Baked Ham “The Superior”: processing
Cooked ham falls into the category of uncooked sausages. It is obtained, in fact, starting from the rear thigh of the pig, which is boned and partially deprived of the rind and of all those parts, such as hock, which would be too hard to eat. A fine cut therefore, because it uses the “noble” part of the beast. And it is precisely this noble cut that differentiates cooked ham from the cooked shoulder that is instead obtained from the front leg of the pig, less valuable.
Unlike the ham that is salted by massaging, the salting of cooked ham takes place through a process known as “syringing”: the brine ie – that particular mixture of salt, water, nitrates and nitrites that serve to prevent the proliferation of bacteria – it is injected directly into the boneless thighs. This procedure is made possible because the thighs destined to become cooked hams will not have to maintain their initial shape (as it happens in the case of raw hams).
Once they have been injected, to make the brine reach all the fibers and guarantee a uniform taste to the final product, the hams are subjected to “churning”, that is they are inserted inside special rotating drums, real washing machines massage. At the end of this phase, they are left to rest for 24 hours.
The hams get their classic square and rounded shape because they are literally pressed inside special aluminum containers. This is the phase of “molding” that is followed by that of “cooking”: the hams are left to cook for 18 hours at a temperature of 70 degrees. It is this slow procedure that will give them the characteristic rosy color.
Once ready, they are vacuum-packed and subjected to a fast final pasteurisation (15 minutes at 100 degrees) to ensure perfect preservation.
Baked Ham: history
The first written testimonies on this cooked sausage date back to the Roman era when Marco Gavio Apicio, the famous gastronomist of the emperor Augustus (63 BC – 14 AD), to whom we owe everything we know about the cuisine in ancient Rome, mentioned his preparation in “De re coquinaria” among the most sought after and gluttonous dishes, even if his recipe did not allow the pork leg to be boned before cooking.
The cooked ham seems to disappear from the tables of our ancestors for some centuries, only to reappear in the Renaissance period when it dominated during the banquets of popes and emperors.
More recent news of a delicious “cooked ham coming from Prague” date back to the nineteenth century, when traders from the regions to the east of the Habsburg Empire first introduced it to Trieste (then the most important port of the Empire) and from here in the rest of the country.
Testimonials, however, not written, but pictorial, have arrived thanks to the major interpreter of the pre-impressionist current, Edouard Manet (Paris, 23 January 1832 – Paris, 30 April 1883) who is said to be a greedy fan of this cooked sausage, so make it the main protagonist of his own still life.
Pork meat, salt, sucrose, dextrose, aromas, antioxidant: E300, E301, sodium acetate: E262, preservative: E250.
Salumificio Artigianale Gombitelli di Triglia M&T Snc Via dei norcini 4719/4725, 55041 Camaiore, Lucca.
Keep in the fridge at +1/+4 °C.
With which wine match it
DOC pale yellow wine with greenish highlights from Friuli; elegant, intense, penetrating nose, with marked and complex varied notes; with the hints of passion fruit; mint, pineapple, white peach, tomato leaves and sage; fine, soft and very elegant taste, which fades in to a pleasant sour note; rich and captivating aftertaste, ranges from citric to tropical, from balsamic to the mineral.
Ruby red DOC wine from Monferrato (Piedmont) ; fruity aroma with pronounced hints of cherry. Savoury, soft and sparkling taste.
Straw yellow DOC wine from oriental little hills of Friuli; floral and embracing bouquet with scents of jasmine, buttercup, wild rose, with delicate hints of white moss and custard; elegant, fresh and pleasant taste with notes of tangerine, pineapple and nashi pear, in the final are perceptible scents of healing herbs.