{"id":1707,"date":"2019-11-18T11:35:49","date_gmt":"2019-11-18T10:35:49","guid":{"rendered":"https:\/\/www.leselvedivallolmo.it\/mr-ham\/"},"modified":"2024-06-01T09:46:02","modified_gmt":"2024-06-01T07:46:02","slug":"mr-ham","status":"publish","type":"page","link":"https:\/\/www.leselvedivallolmo.it\/en\/mr-ham\/","title":{"rendered":"Mr. Ham"},"content":{"rendered":"

[vc_row full_width=”stretch_row” css=”.vc_custom_1574074898146{background-image: url(https:\/\/www.leselvedivallolmo.it\/wp-content\/uploads\/2019\/11\/il-signor-prosciutto-bg2.jpg?id=236) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column css=”.vc_custom_1572685253591{padding-top: 14% !important;padding-bottom: 7% !important;}”][vc_column_text]<\/p>\n

HAM PROCESSING<\/strong><\/h1>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column css=”.vc_custom_1574942478236{padding-top: 5% !important;padding-right: 10% !important;padding-bottom: 3% !important;padding-left: 10% !important;}”][vc_column_text el_class=”padding-top-cinque-resp”]<\/p>\n

Mr. Ham<\/em><\/h2>\n

Processed completely by hand and aged in natural cellars.<\/em><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”middle”][vc_column width=”3\/5″][vc_single_image image=”246″ img_size=”full” alignment=”center” css=”.vc_custom_1574942066690{margin-bottom: 0px !important;}” el_class=”tre_px_margin_foto”][\/vc_column][vc_column width=”2\/5″ css=”.vc_custom_1573994060687{padding-top: 0px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column_text css=”.vc_custom_1575724322086{margin-bottom: 25px !important;}” el_class=”padding-top-dieci-resp”]<\/p>\n

Preparation.<\/em><\/span><\/h3>\n

[\/vc_column_text][vc_separator color=”custom” align=”align_left” el_width=”20″ css=”.vc_custom_1574942321089{margin-bottom: 25px !important;}” accent_color=”#51572a”][vc_column_text]<\/p>\n

Our thighs are heavy as we prefer to slaughter mature pigs<\/strong>.<\/p>\n

Processing begins by going to cold detach and trim the pork thighs, not, however, before undergoing an initial refrigeration<\/strong> of at least 24 hours.<\/p>\n

The thighs are meticulously<\/strong> hand-pressed so that excess fluid and blood flow out.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”middle”][vc_column width=”2\/5″ css=”.vc_custom_1573994060687{padding-top: 0px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_row_inner][vc_column_inner offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”249″ img_size=”full” alignment=”center” css=”.vc_custom_1575283204731{margin-bottom: 0px !important;}” el_class=”tre_px_margin_foto”][\/vc_column_inner][\/vc_row_inner][vc_column_text css=”.vc_custom_1574942335221{margin-bottom: 25px !important;}”]<\/p>\n

Salting.<\/em><\/span><\/h3>\n

[\/vc_column_text][vc_separator color=”custom” align=”align_left” el_width=”20″ css=”.vc_custom_1574942339800{margin-bottom: 25px !important;}” accent_color=”#51572a”][vc_column_text]<\/p>\n

A mixture<\/strong> of Cervia whole grain salt, garlic pepper and other local spices is then made.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”3\/5″ offset=”vc_hidden-xs”][vc_single_image image=”249″ img_size=”full” alignment=”center” css=”.vc_custom_1575283204731{margin-bottom: 0px !important;}” el_class=”tre_px_margin_foto”][\/vc_column][\/vc_row][vc_row content_placement=”middle”][vc_column width=”3\/5″][vc_single_image image=”248″ img_size=”full” alignment=”center” css=”.vc_custom_1574942096955{margin-bottom: 0px !important;}” el_class=”tre_px_margin_foto”][\/vc_column][vc_column width=”2\/5″][vc_column_text css=”.vc_custom_1575724446924{margin-bottom: 25px !important;}” el_class=”padding-top-dieci-resp”]<\/p>\n

Massage.<\/em><\/span><\/h3>\n

[\/vc_column_text][vc_separator color=”custom” align=”align_left” el_width=”20″ css=”.vc_custom_1574942351416{margin-bottom: 25px !important;}” accent_color=”#51572a”][vc_column_text]<\/p>\n

The mixture is massaged<\/strong> over the entire surface of the thighs, after which it is used to coat the thighs, which are placed in a special room to rest<\/strong> for several days.<\/p>\n

This processing cycle<\/strong> is repeated three times.<\/p>\n

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Drying.<\/em><\/span><\/h3>\n

[\/vc_column_text][vc_separator color=”custom” align=”align_left” el_width=”20″ css=”.vc_custom_1574942362873{margin-bottom: 25px !important;}” accent_color=”#51572a”][vc_column_text css=”.vc_custom_1574942227523{margin-bottom: 15px !important;}”]<\/p>\n

At the end of the salting period, the thighs are washed<\/strong> to remove the spice mixture, and placed to dry<\/strong> in special abundantly ventilated space that goes to recreate the Tramontana wind.<\/p>\n

Once dried, the thighs are “toileted”<\/em> by going to remove the surface part so that the ham can
\n “breathe”<\/strong>
\n<\/em> and can release the internal moisture and put into pre-curing.[\/vc_column_text][\/vc_column][vc_column width=”3\/5″ offset=”vc_hidden-xs”][vc_single_image image=”250″ img_size=”full” alignment=”center” css=”.vc_custom_1575283230628{margin-bottom: 0px !important;}” el_class=”tre_px_margin_foto”][\/vc_column][\/vc_row][vc_row content_placement=”middle”][vc_column width=”3\/5″][vc_single_image image=”367″ img_size=”full” alignment=”center” css=”.vc_custom_1575283629070{margin-bottom: 0px !important;}”][\/vc_column][vc_column width=”2\/5″][vc_column_text css=”.vc_custom_1574942368972{margin-bottom: 25px !important;}”]<\/p>\n

Seasoning.<\/em><\/span><\/h3>\n

[\/vc_column_text][vc_separator color=”custom” align=”align_left” el_width=”20″ css=”.vc_custom_1574942374112{margin-bottom: 25px !important;}” accent_color=”#51572a”][vc_column_text]<\/p>\n

At the completion of the sixth month, the thighs are covered with protective lard and placed to mature in our natural cellars<\/strong>, which are located at an elevation of about 820 meters.<\/p>\n

The minimum maturation period<\/strong> for thighs is 24 months.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1575724553338{margin-top: 50px !important;margin-right: 35px !important;margin-bottom: 50px !important;margin-left: 35px !important;background-image: url(https:\/\/www.leselvedivallolmo.it\/wp-content\/uploads\/2019\/11\/prosciutto-spillatura.jpg?id=251) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” el_class=”no-bg-special”][vc_column width=”2\/5″ css=”.vc_custom_1575724563612{margin-top: -50px !important;margin-left: -35px !important;background-color: #f2f2f2 !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” el_class=”no-margin-special”][vc_column_text css=”.vc_custom_1574942379881{margin-bottom: 25px !important;}”]<\/p>\n

Stapling.<\/em><\/span><\/h3>\n

[\/vc_column_text][vc_separator color=”custom” align=”align_left” el_width=”20″ css=”.vc_custom_1574942384448{margin-bottom: 25px !important;}” accent_color=”#51572a”][vc_column_text css_animation=”none”]Finally, tapping<\/strong>, an olfactory examination that allows noncompliant hams to be detected before they are placed on the market, is carried out.<\/p>\n

Ham is the noblest part of the pig<\/strong> and is also the part that undergoes the most processing and the longest curing time before being marketed.<\/p>\n

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From the Grey Swine to the<\/span>
\nCasentino Ham<\/strong><\/p>\n

Excellence of the territory<\/em><\/h5>\n

[\/vc_column_text][vc_btn title=”DISCOVER MORE” color=”white” align=”center” css=”.vc_custom_1717227957277{margin-bottom: 15px !important;}” link=”url:https%3A%2F%2Fwww.leselvedivallolmo.it%2Fen%2Fcasentino-ham%2F|title:Casentino%20Ham”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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