"Cotto BIO" Organic Truffle Prosciutto Cotto HQ
High quality Cooked ham. Like the other Prosciutti, Prosciutto Cotto Bio al Tartufo (Bio Prosciutto Cotto with Truffle) is obtained from the pork’s leg (the same used for the production of Prosciutto Crudo di Parma). This high quality raw material is produced in Pedrazzoli’s breeding farms. After the deboning of the pork’s leg, the meat is filled with a delicious heart of truffle, which characterizes the slices of this Prosciutto. The product is then inserted in special moulds to obtain the characteristic pressed pear-shape. After this phase, the Prosciutto is steamed and then cooled.Then, it is ready to be packed. Bio Prosciutto Cotto with Truffle is an excellent charcuterie product. It does not contain milk by products, additional polyphosphates in compliance with the Organic Regulation and is inserted in the table reporting products for people affected by celiac disease.
About Prosciutto Cotto:
Prosciutto Cotto is one of the most important products of Italian charcuterie tradition and it has very ancient origins which date back to the Roman Age. It seems that the Romans really liked the cooked meat of pork’s leg. For its cooking, they followed a particular procedure: they boiled it with dried figs and laurel leaves. Then, they covered it with honey and they cooked it in crust. The Romans may have learned how to cook Prosciutto from the Gauls and the Lombards, whose territories became part of the Roman Empire. It is no coincidence that the regions which produce the best Prosciutti are Friuli Venetia Giulia, Lombardy, Piedmont, Liguria and Emilia Romagna. Salumificio Pedrazzoli has taken inspiration from the past and from the thousand-year Italian charcuterie tradition to produce its high quality Prosciutto. Salumificio Pedrazzoli also combines tradition with small insights of taste: notably, Prosciutto Cotto Bio with Truffle, included in the PrimaVera line.
We suggest to combine it with good structured rosé wines