Whole bone in
Dry cured ham made by select italian meats enriched with natural aromas and spices
Ingredients: Italian pork meat, food grade salt, natural aromas
Weight: 9 kg and over
Aged at least 16 months
Gargantuà Prosciutto stands out among Galloni specialties for its extraordinary flavours and aromas.
LThe ham is salted by hand using a mix of sea salt, aromas and natural spices that we prepare ourselves.
LThe maturation period, which starts at the sixth month, takes places in the natural air-flow of our cellars and lasts at least 17 months. In the final weeks the dry-cured hams are moved to environments where the natural heat of the warmer air helps the fat to soften, giving the meat an intense fragrance and a soft and velvety taste.
Lo caratterizza un colore rosso intenso.
The greater consistency of the lean part also makes it suitable for hand slicing with a knife.
Made with select Italian meat, it’s created for those who want something more than standard tastes and are looking for a dry-cured ham with intense aroma and marked flavour. .
As with other Galloni specialties, the Gargantuà prosciutto was created by studying the micro-climatic conditions that favour the natural development of the different yeast strains in the production environment, and analyzing the behaviour of water-soluble and fat-soluble aromatic molecules on the meats