The sgambato: a product of the “I tipici” line
Thesgambato is a product of the “I tipici” line that contains excellent cured meats products with first choice meat 100% Italian. These are produced with traditional method knife-point according to the ancient recipes of the local tradition with typical ingredients as pistachios seasoned slowly and naturally with sea salt.
Processing technique and seasoning of the stool
RObtained from the noblest part of the pork leg, The “sgambato” ham takes the name from the anatomical part that is located near the thigh, whose flesh is deprived of the bone to proceed to the next steps: the processingand aging.
The processing of pig meat starts with the trimming or the manual removal of parts of rind and fat to then proceed with salting by massaging with sea salt. The second phase requires a curing time of at least 8 months in order to give the low-cut ham a sweet taste and an aromatic fragrance.
Among the cured meats we also find salami like our S. Angelo PGI Salami and the coppa in all its variants: sicilian coppa, spicy sicilian coppa and coppa of Nebrodi Black pig and the handcrafted culatta e molti altre tipologie tutte disponibile sul nostro e-shop.
Taste combinations to enhance the flavor of the stool
The strong taste of the stool expresses at its best its organoleptic characteristics in combination with rustic bread and sweet and delicate flavors like those of fresh fruit, specifically melon and, for those at the table loves the most original combinations, can also be enjoyed with kiwi, pineapple and figs.
The sgambato ham holds the strong red wine and sparkling rosé but dry.