The production of ham in the Susa Valley is an old mountain tradition.
Delicious dishes well-known and present in the handouts of the House of Savoy, was once a culinary specialty almost out of business, usually produced for personal consumption from the pig farms of the slopes of Alpine Valley of Susa and Briançon.
The recipe is very old and very special: the first leg of the salting of pork is deboned, pepper and treated with a mixture of chopped herbs - marjoram, basil, parsley and a little juniper - and marinated in white wine for 20 days. The round is then dried, salted and wrapped tightly in a thin layer of pig intestine (in the past was used only the rind, but hindered the maturation of meat).
After a rest period and a final wash the ham is placed in the wine to age for 15 or 16 months.
The ham takes on this preparation with the scent of herbs, the tantalizing aroma of pepper, the memory of the steps in the wine. An intense flavor mountain to enjoy it with bread and cheese of our tradition.
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