SAINT MARCEL HAM WITH MOUNTAIN HERBS
Saint Marcel raw ham is produced according to
specific procedures. The working technique is
inspired to the one used in Langhirano, which
leads to the production of the best-selling ham
in Italy, that is the Parma ham.
Only inspired, yet, because a few important changes
have been introduced in the production process:
different times of salting, cleaning and drying,
as well as some innovations in the delicate phase
of the “sugnatura”, to prepare the
ham to the most important innovation, consisting
in the addition of a mixture of aromatic herbs,
from the operators of La Valdôtaine, the
place where the ham is kept to mature, in an ideal
natural environment with a dry and ventilated
atmosphere.
From today, for the first time on the Italian
market
FIOCCO DI NEVE – SAINT MARCEL BONED
LOIN WITH MOUNTAIN HERBS
One of the best parts of the pork is selected
and then brined with a choice of special aromatic
herbs. With a right maturing, this is a real gastronomic
speciality. Best served in thin slices, on a bed
of choice salad, such as lattice, and a few drops
of raspberry vinegar. The result will be excellent.
