An outstanding gourmet ham inspired by chestnuts

Castagnolo^®

CURING: from 16 to 18 months.

INGREDIENTS: Pork leg of a pig born and bred in Italy, salt, flavourings (pepper and garlic), pork fat with chestnut flour.

Average nutritional values
per 100 g of product (EU Reg 1169/2011)
Energy: 1028 kJ – 242 Kcal
Fat: 13 g
of which saturates: 4 g
Carbohydrate: 0,3 g
of which sugars: 0,27 g
Fibre: 0 g
Protein: 31 g
Salt: 5,5 g

ORGANOLEPTIC CHARACTERISTICS
Colour: uniform red – pinkish in the lean part, streaks of milk white fat
Smell: fragrant, intense, typical of cured ham
Taste: savoury but not salty
Consistency: soft but not chewy

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PROSCIUTTO CASTAGNOLO^®

Castagnolo^®

16-18 MONTHS
BONELESS-PRESSED

Castagnolo^®

16-18 MONTHS
BONELESS-TIED UP

Castagnolo^®

16-18 MONTHS
BONELESS -QUARTER

Castagnolo^®

16-18 MONTHS
BONELESS-ONE HALF

Castagnolo^®

10-12 MONTHS
SLICED

An outstanding gourmet ham inspired by the chestnut.

Prosciutto Castagnolo^® embodies the intensity of our mountains and the fragrance of autumn. It is a unique product inspired by the chestnut, considered a holy fruit by mountain people because it was the main source of sustenance for the communities of the valleys of Monte Cimone during times of famine.

Stefano’s soul is embedded in this uniqueness because his personal research has brought to light an old mountain recipe which brings value back to chestnut flour. The Castagnolo^® is salted and then flavoured with garlic, pepper and finally smeared with a mix of pork fat and flour made with chestnuts collected from nearby chestnut groves dried and milled in the historical mountain metati (drying-houses), brought back into operation.

Il Castagnolo^® is unique in the world because:

It is the result of artisan processing of medium-lightweight pork legs from pigs born and bred in Italy

It is salted by hand once, according to a traditional
mountain recipe

The smearing is done manually by artisan experts with a natural mix of pork fat, chestnut flour, salt and pepper
No addition of preservatives and gluten free

The “curing” process occurs naturally as the seasons progress for more than 16 months.
During this time the product benefits from the surrounding microclimate and the healthy air from Monte Cimone