High Quality Baked Ham

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Created from a careful selection of the best legs of Danish pigs, our High Quality Cooked Ham is characterized by its harmonious and delicate flavor. A savory but at the same time sweet and tasty taste, the result of a perfect and balanced mix of aromas, able to satisfy any type of palate, but particularly suitable for feeding children, thanks to the soft and moist consistency of the meat . Ideal for filling tasty sandwiches, it can be used in the kitchen to enrich summer salads, to prepare rolls and fillings, or simply to be tasted “in purity” on a slice of homemade bread. It is an extremely thin product and for this reason it is indicated in low-calorie diets and in diets. It does not contain polyphosphates of any kind and is completely gluten-free, therefore suitable also for people suffering from celiac disease or gluten-free food intolerances.

High Quality Baked Ham: processing

 Obtained from the salting and cooking of the pork leg, the cooked ham is a sausage not stuffed, partially covered by the rind. It differs from the “cooked shoulder” because it is obtained exclusively from the thighs (back) of the beast. The shoulder is instead obtained from the front limbs of the pig: a less valuable cut, even if similar to the nutritional level.

Once the legs have been boned and deprived of the hardest parts to eat, such as the hock and the thicker layer of the rind, they are prepared for salting through a syringing process: the brine – a mixture of water, salt, nitrites and nitrates (which are used to prevent the proliferation of bacteria for the purpose of storage) – that is, it is injected directly into the meat by means of many syringes. Not having to maintain its original shape (as it should happen in the case of raw ham) the leg destined to become cooked ham can be salted with this procedure more “invasive”.
To ensure that the brine is evenly distributed throughout the meat, the individual hams are placed inside large washing machines that continue to rotate for about 24 hours.This process, known as churning, is followed by another 24 hours of rest, in which the boned and “massaged” thighs are left to decant.
But it is only during the molding phase that the cooked ham assumes its characteristic square shape: each piece is placed inside special aluminum tanks and then pressed.
Cooking requires ham to be cooked slowly for about 18 hours at 70 degrees. It is thanks to this long cooking that the meat acquires that particular rosy color.Once cooked, the hams are vacuum packed and then subjected again to a fast pasteurization at 100 degrees for 15 minutes to ensure perfect preservation.

Baked Ham: history

The historical bibliography wants that the first cooked ham prepared in our country dates back to over 2000 years ago, when Apicio, the famous gastronomist of Augustus, inserted this preparation among the most delicious recipes. However, unlike today, the cooked ham of the ancient Romans was not boned.

With the fall of the Empire, it seems that this delicacy also fell into oblivion, disappearing forever from the tables of our ancestors, only to reappear in the Renaissance as a delicacy at the tables of the popes and the powerful. Around the mid-1800s, when Trieste became the main port of the Habsburg Empire, merchants began to talk about an extraordinary cooked sausage from Prague.

Baked Ham: some curiosity

Thanks to its undisputed versatility, cooked ham is the most consumed salami in Italy. Sliced simply in a sandwich for a tasty and nutritious snack or as a base for many recipes in the kitchen (from the trivial toast to the stuffings and the most complex fillings), the cooked ham has always fascinated by its delicate but tasty flavor. One of his most ardent “fans” was Edouard Monet who even inserted him into his still life where this salami dominates on a silver platter.

Ingredients

Pork meat, salt, sucrose, dextrose, aromas, antioxidant: E301, preservative: E250.

Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)

Keep in the fridge at +1/+4 °C.

ORIGIN DENMARK

 

WeightN/A
Weight

1 kg, 2 kg, 4 kg, 8,5 kg

Salumificio Artigianale Gombitelli

Il processo della produzione di salumi viene tramandato da padre a figlio, da nonno a nipote, da oltre un secolo, in modo da conferire al prodotto qualità eccezionale e ingredienti selezionati di prima scelta

CONTATTI

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Tel: +39 0584 971 966
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Email: shop@salumigombitelli.it

Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. | Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
PI: 01502100462 |Reg. Imprese Lucca n. 01502100462 | R.E.A. di Lucca n. 146205

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