"Costantini" Prosciutto Crudo Nostrano Bone-In

Characteristics

Having identical origins, the Abruzzi region and nearby areas all share the same traditional methods of producing pork meat. The most recognisable ingredients are characterized by the spices used for the dressing of the raw ham, which forms part of the original roots of popular gastronomy. The Abruzzi region is a land of strong flavours, nevertheless it has gastronomic experience in rare delicacies, and also in the production of salamis. The hams are produced in the classic way, which characterises all hams produced by farmers. The thigh is cleaned and trimmed, then placed under a press for a couple of days in order to release all internal aqueous liquids; then the salting phase, the rubbing on of salt, garlic and sometimes chilly begins. Finally the ham is hung and its seasoning phase can last for up to two years.

 

Nutritional Values

Nutritionists and experts certify that Cured Ham is a healthy food suitable for daily consumption. Cured Ham has a high nutritional value: it is low in fat, high in vitamins, mineral salts and proteins which are easily assimilated. Its high digestibility means that it is ideal for children, sportsmen and the elderly. It is low in fats, and those that it contains are of the healthy kind. Cured Ham contains a high percentage of unsaturated fats, the healthiest kind. One of these, oleic acid, is the same monounsaturated fat contained in extra virgin olive oil which helps in the prevention of heart disease.

Branded chain amino acids are an important part of the diet of those who practice physically intense sports: valine, leucine and isoleucine all detoxify, help to combat fatigue and repair muscle tissue damaged by prolonged stress. Cured Ham is a complete and tasty food: it is rich in B vitamins and a variety of easily absorbable minerals. E vitamins and selenium protect against the action of free radicals which cause cell deterioration.

 

How to serve

You can use a cutter to slice Cured Ham. First, trim the rind using a sharp knife. You may choose to trim more or less fat. A word of advice: never trim all of the fat as this may compromise taste. Slices should be thin, but not excessively so: ideally they should be paper thin. Cured Ham tastes good with everything. Try it on its own, with fresh crusty bread, or with butter and toasted bread, bread sticks and musk melon, figs or exotic fruits- pineapple for example.

It makes a tasty filling for piadina (flat bread), or served with mozzarella. Cured Ham is a classic ingredient of mediterranean italian cuisine. It is best served with a white dry aromatic wine, such as Pecorino dei Colli Aprutini or fruity red Montepulciano d'Abruzzo.

 

How to Store

If deboned and vacuum packed, Cured Ham can be stored for no longer than 6 months in a refrigerator (between 4 and 6°C). Bone-in Ham can be stored for no longer than 12 months in a cool and dry pantry (between 17 and 20°C). Once opened, the product should be placed in a refrigerator; spread a small amount of olive oil onto the exposed part and then cover with tin foil or film.