BRASA COERTA - SMOKED COOKED THIGH. half S / V KG. 5.0 C.CA OPIFICIO (P)

Selected Italian thigh of heavy pork from the Po Valley, boned and tied by hand. The tanning is prepared with an infusion of over 13 medicinal herbs, spices, a drop of honey and wine. Slow cooking at low temperature allows for a creamy and very balanced final consistency, while smoking gives it a unique elegance.

The sensory experience offered with this smoked cooked leg begins with an exceptional selection of exclusively Italian thighs of heavy Padano pork, from pigs at least 230 / 250kg.

The thighs, as soon as they are received from the slaughterhouse, are left to stand in cells to hang for several days, after which they are sent to the sectioning activity where they are further trimmed and boned, all done by hand, using the pulled bone technique, thus leaving completely whole. the thigh and its muscle masses.

The meat is processed with a long infusion marinade. Various spices and officinal aromas are needed, from which, by boiling, a decoction is obtained that will be used as a flavoring together with acacia honey to obtain the secret tanning of this salami.

For example, acacia honey, with its candy scent and hints of sweet almond, balances the typical strong smell of classic cooked hams, making it more delicate.

These thighs, of extraordinary quality, are massaged very slowly during the marinating, to favor the slow penetration of the aromas and infuse every scent and every aromatic essence, but above all to allow the meat to mature in tenderness and consistency right for the following phases.

The meat of the heavy Padano pork, already naturally tasty and ripe, has made it possible to reduce the use of salt
Italian marine (about 20/30% less than the average of traditional cooked hams).

The thigh is tied by hand with natural twine, woven according to a traditional weave.

Prepared in this way, the thigh is cooked slowly, at a low temperature (never higher than 70 °) in steam and in the oven for 28/30 hours. At the end of the steaming, the leg is subjected to the smoking process, completely
natural, with small pieces of beech wood and spices mixed with red wine. The leg will remain in the smoking room for only 2, maximum 3 hours, so that the smoking is more of an elegant scent that envelops the pleasantness of the meat.