CURING: 20 months smeared with pork fat and organic chestnut flour
INGREDIENTS: Organic pork leg from a pig born, bred and slaughtered in Italy.
Flavourings: salt, pepper*, garlic*, wine*. Organic ingredients *
Farming: Italy, organic product
Average nutritional values
per 100 g of product (EU Reg 1169/2011)
Energy: 1117 kJ – 268 Kcal
Fat: 17,5 g
of which saturates: 6,86 g
Carbohydrate: < 1 g
of which sugars: < 1 g
Fibre: 0 g
Protein: 27,5 g
Salt: 5,7 g
Colour: uniform red – pinkish in the lean part, streaks of milk
Smell: intense, typical of well-cured ham with a barely perceptible aroma of chestnuts
Taste: savoury but not salty
Consistency: soft but not chewy
Castagnolo® Bio is the result of a hidden identity, which embodies the spirit of Cà Dante. The roots in the territory of origin and in the foods of the mountain culture remain embedded, in particular in the chestnut considered holy because it fed the populations of the Cimone Valley in times of famine. However, the production techniques are part of the rigid food safety regulations which are imposed on us today. The connections with the Tuscan Emilian culinary tradition remain strong but the development has widened the perimeter to the organic supply chains present in other Italian regions highly suited to animal breeding.
With Castagnolo® biologico, aesthetics has become a science and original quality is nurtured like a discipline.
Castagnolo® Bio is delicious and beautiful!
Aesthetics becomes value and expresses itself with a streamlined cut, with the trotter and the rump in view, the crown of the ham is covered by the pork fat with chestnut flour.
Find out more about what makes a dry-cured ham unique in the world.