PROSCIUTTO DI MODENA DOP CURED 16 MONTHS
Pork leg originating from the geographical area defined in the DOP Prosciutto di Modena specification.
Produced according to the DOP Prosciutto di Modena specification.
Protected designation of origin under law 26/90 and EC regulation 1107 /96 certified by the control body authorised by the Ministry of Agricultural, Food and Forestry Policies (MIPAAF).
CURING: minimum 16 months.
INGREDIENTS: Pork leg, salt.
Average nutritional values
Average nutritional values for 100 g of product (EU Reg 1169/2011)
Energy: 932 kJ – 229 Kcal (non-degreased product: 1423 kJ – 339 Kcal)
Fat: 12,2 g (non-degreased product: 27 g)
of which saturates: 4,88 g (non-degreased product: 10,8 g)
Carbohydrate: 0 g
of which sugars: 0 g
Fibre: 0 g
Protein: 28 g (non-degreased product: 24 g)
Salt: 6 g (non-degreased product: 5,1 g)
ORGANOLEPTIC CHARACTERISTICS
Colour: uniform red – pinkish in the lean part, streaks of milk white fat
Smell: fragrant, intense, typical of well-cured ham
Taste: savoury but not salty
Consistency: soft but not chewy
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PROSCIUTTO DI MODENA DOP CURED 16 MONTHS
BONELESS-PRESSED
BONELESS- TIED UP
BONELESS-PELATELLO
BONELESS – ONE HALF
BONELESS-MATTONELLA
Gastronomic Excellence from Modena Protected Designation of Origin
Only the best pork legs that meet the requirements set by the consortium and the scrupulous control of the expert salter start the various processing phases: trimming, controlled salting, ventilated pre-rest and semi-static rest.
Smearing with a mix of pork fat and rice flour to guarantee the absence of allergens.
Curing accompanies the product to the 14th month, date on which the compliant pork leg is fire branded with the Ducal Crown accompanied by the number 94 which identifies the producer Fattoria Ca’ Dante.
Further curing for 2 months at a controlled temperature higher than 18°C to allow the development of the bacterial microflora which will give it fragrance and aroma. The entire curing process occurs in the “cellar” of Fattoria Ca’ Dante: a room specifically created on the lower ground floor of the factory which allows to dry the product slowly and naturally, respecting the seasonal climate. Its geographical position, facing the valley of the River Leo, is favourably affected by the surrounding environment dominated by Monte Cimone.
At the 16th month the “master spiker” conducts the aesthetic and olfactory examination.
The finished bone-in product weighs more than 9 kg and is covered by a rustic stucco of pork fat and rice flour. The taste is flavourful but not salty, the aroma is sweet, intense, typical of well-cured ham with notes of chestnut and honey from the Apennines.
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