Our Cured Meats

Pata Negra

The Jamón Ibérico (iberic ham), or Pata Negra, is a particular kind of ham made from iberic race pigs, really appreciated in Spanish and Portuguese cuisine.

To have this name the meat must come from specimens that derive from a cross breed, in which at least 50% of its genetic must come from iberic race.

Pata Negra Ham have an intense red colour, with a good field’s grass scent.
The fat is around the meat and it is extraordinarily salty, and it melts at 32-33°.

Pigs are raised in the wild state and eat oak’s acorns and other woods’ resources.

Oak’s acorns are rich in oleic acid, the same substance contained in olives and extra virgin olive oil. Oleic acid is found even in the fat of the ham and for this reason it is rich in high density lipoproteins (HDL). These are useful to remove the cholesterol in excess.

Fuet

Fuet is another Spanish cured meat, original form the Catalan gastronomy.

It is a dried sausage made of grounded lean pork meat, seasoned with black pepper and salt. It is then bagged in pig’s guts.

Chorizo

The word Chorizo represents various kind of Spanish cured meats, generally made from beef or pork and seasoned with paprika. Chorizo is particular because it is made from minced pork meat and not grounde, and it is seasoned with oil, salt and paprika which can be spicy or sweet. It is the paprika that gives the Chorizo its typical red colour.

Salame Castelli in Aria

We present to the public our personal Salame Toscano, made with our wine Castelli in Aria.

Its coarse grain and its rustic flavour are what you need to bring on the table the ancient Tuscany’s flavours.

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