The origins of Bazzone Ham date to the late nineteenth century, when the peasant families of the Serchio Valley slaughtered pigs weighing 200 kg, obtaining thighs of about 18 kg. The production process of yore, maintained even today, provided that these hams of considerable weight and with an elongated shape, were placed together with other parts of the pig (bacon, lard, cheek) inside a stone basin for the seasoning, with the addition of salt, garlic, spices and wine. Currentlyproduct Bazzone ham weights on average 13-15 kg depending on age; shows a typical form elongated with a step of about 4-5 cm along the border (Bazza), hence the name. The meat is usually deep red and may have small infiltration of fat that give a taste pretty recognizable but delicate. Bazzone Ham from Garfagnana and Serchio Valley is a Slow Food presidia since 2004, and is still produced respecting the old tradition. After the trimming, the hams are placed in groups of 5-6 in a basin of “Cardoso stone” with the addition of salt, pepper, spices, bay leaf, garlic and rosemary. After about 90 days, the hams are removed from the tanks, washed and left to dry in rooms with controlled temperature and humidity. Once dried, they are covered with a “shirt” consisting mostly of pepper, a little garlic and spices. Then they hung from the ceiling of rooms adequately ventilated or in dark cellars. After a minimum of 20-36 months of slow curing, the Bazzone Ham is ready to eat.
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