Dry Cured Hams made from the leg of pork, hand trimmed, de-boned and salted. This operation lasts about 20 days. Subsequently, the residual salt is removed and the ham is washed with white wine. Dried in special rooms with natural ventilation and left to age for a period ranging from 12 to 14 months, depending on the size of the thigh, the Dried Cured Ham has always played a key role both in the noble and popular kitchens of the Marche.
The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo.
General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.
For an appetizer tasty but healthy, you should eat slices of Prosciutto served with Fava Beans in Extra Virgin Olive Oil with Oregano and Chili Pepper, accompanied by a glass of Verdicchio di Matelica.