The Pepatello (Pork Leg with Pepper) is a cured meat, obtained with the elaboration of the salted and seasoned posterior limbs of the pork. It is identifiable by its flattened aspect, similar to the Speck, caused by the fact that it is salted, without the bones and the part with the rind of the prosciutto is completely covered by the pepper.
To make the Pepatello (Pork Leg with Pepper) we select medium-size pork thighs, and boned them before salting.
The salting process of this prosciutto is less laborious in comparison with those with bones, even so it requires repeated and vigorous massage, in order to permit to the salt the deeply penetration; after this process, the meat is left in refrigerating rooms for a while, later the it is covered medium-minced black pepper and hung for seasoning in aired rooms, from nine to twelve months.
The Pepatello (Pork Leg with Pepper) has a delicate and in the same way, a complex taste, which is a result of the long and unique method of seasoning. It is more savoury than the sweet prosciutto, it matches very well with sale-free Tuscan bread and it’s perfect for the summer dish “prosciutto and melon”.
Pork leg, salt, pepper, garlic.
Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
Store in cool place.