THE SALAME PROSCIUTTATO
The Salami for the Big Occasions
The peasant families of Media Valle del Serchio and Garfagnana who regularly slaughtered pigs at home, used to produce a special cured meat for special occasions (baptisms or weddings for instance), using the best meats. This ancient production has been brought back to life by the Antica Norcineria. Nowadays, Antica Norcineria produces this exquisite meat by grinding lean prosciutto meat and pancetta fat. The mixture is then kneaded and seasoned with salt, local spices and white wine, and finally stuffed into the intestines and tied by hand with a cotton twine. The seasoning is carried out in designated areas which takes about 30 days.