The Penitent’s Heart is a flagship of the production and inventiveness of the Salumificio Artigianale Gombitelli, which for years has been committed to reviving the old recipes, forgotten over time.
To describe the specialty of it, we must specify what are (or rather, were) the metati: they were huts, situated in chestnut wood and used to dry chestnuts, that accumulated over the trellis, were exposed to moderate warmth.
Sometimes, when the Gombitelli of Camaiore prepared the Culatello with Pork Rind, and it did not obtain that particular Tuscan taste, that the manufacturer wanted, they did not sell it and preferred to setting it aside in small rooms, the metati, and as a penance, the workers had to eat it during the break as a snack. Standing for long in this metati, the Culatello seasoned and enriched so much with the flavours of the room, that it obtained a particularly good taste.
In this manner was born and has been noticed for its essence and taste the “Penitent’s Heart”.
Today it is proposed again from the family Triglia, following the two-hundred-year-old procedures. Aged for at least 24 months and being in contact with chestnut flour, it is characterized by its sweet taste and refined with a pleasant aftertaste of chestnut.
The long ageing time which lasts 24 months, gives to this product a unique and unmistakable taste, with a slight aftertaste of chestnut; it is perfect as an appetizer for the buffet, or simply cut into thin slices and served with bread and red wine.
The Penitent’s Heart together with Penitent Prosciutto is considered by many passionate people as a “Patanegra of the Versilia”.
Pork leg, salt, chestnut flour, natural flavorings and spices.
Produced in a factory where dairy products and gluten-containing ingredients are not used.
It may contain traces of walnuts and pistachios.
Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
Store in cool place.