Prosciutto Sardo 'di Desulo'
14 month Cured Ham. Sardinia, Italy. Free Range
Of all the Italian regions Sardinia has the highest percentage of its territory certified organic, thus, these small Sardinian pigs are allowed to roam semi-wild over a large area, foraging through Mediterranean shrub of myrtle and wild olive.
Born and bred in the centre of Sardinia, they live free-range year round and only during the lactation period are the sows given (100% organic) food.
They often cross breed with wild boar and, as a consequence, their meat is firm and lean with a strong, gamey flavour. These rearing methods do not permit high production levels but they guarantee extremely high quality.
The meat is cured with a pungent layer of black pepper for up to 1 year and without the use of nitrates or nitrites. The small Fa Ire factory is run by the Pittalis family. Their consistency and dedication is exceptional. |
