Salted for 6 weeks and then, dependent on the muscle, air dried for 7-24 months. Our hams come from Mangalitza pigs that are taken to a minimum of 2 years of age, and live outside all year. They feed on a diet of natural forage, pasture and supplemented only with fermented grains and waste fruit and vegetables. (per 50g), sliced to order.
From the back legs, salted for six weeks and air dried as large hams comprised of the top round & silverside muscles. The muscles are seamed out of the leg, salted for 6 weeks and then air dried for over 18 months.
One of the most revered cuts of ham across Europe but often not common due to the labour intensive preparation. We seam bone the shoulders from our Mangalitza pigs, before salting and air drying for 16 months. Some of the finest lardo often comes from the shoulder, and we prepare the shoulder so it retains this back fat. As such, this cut of ham will have a good layer of fat. Expect a ratio somewhere near equal parts fat to lean ham.
The Coppa sits within the shoulder of the pig, and is a neat ham joint with a wonderful marbling of fat throughout it. We seam bone the shoulder in order to produce this cut, before salting it and air drying for 10 months