Sweet Boneless Prosciutto comes from the production of salty and seasoned pork’s back thighs, it’s recognizable for the big dimensions and particularly sweet taste.
To produce the sweet prosciutto, we choose fresh bigger-sized pork thighs, from 12 to 15 kg, with a proper cover of the fat, which donates to the meat particularly sweet aroma.
To salt this prosciutto is a complex process and requires producer’s particular skills. It has several phases and needs continuous and vigorous massage of the thigh, this allows the salt to penetrate deeply to the bone.
Once the meat is salted, it is placed in refrigerating rooms for a while, and then the part of the prosciutto without rind, is covered with the fine adrenal fat, come from the pork; this allows to mature the prosciutto for a period ranging from nine to twelve months.
The prosciutto is the most known cured meat throughout the world and in Italy from North to South there are an infinite number of variations from the sweetest to the most savoury.
Sweet prosciutto has a sweet and refined taste. It a real pleasure as a started and perfect for sandwich stuffing. This product finds its place also in cuisine, is one of the essential ingredients for the preparation of tortellini and tordelli.
Pork leg, salt.
Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
Store in cool place.