Description: as per tradition, the meat is processed strictly by hand by Il Borgo’s qualified staff, who takes care of all the processes, from deboning to trimming, up to the seasoning. The delicate salting process, which does not involve the use of additives or preservatives, is followed by a long maturation, to guarantee the unmistakable taste and aroma. Its consistency is tender and melts gently in the mouth, giving a sublime tasting experience. The unique flavour of Prosciutto is a perfect combination of sweetness and character, with a persistent and pleasantly salty aftertaste.
How to use: Prosciutto can be thinly sliced to be enjoyed on its own, or in a number of other ways, such as in combination with a selection of cheeses (particularly Pecorini), or with bread sticks and unsalted white bread for gourmet sandwiches, but also in less obvious ways – for example, with melon or figs, to create a delicious contrast between sweetness and saltiness, for a refined finger-food experience.
How to preserve: the product is sold under vacuum. Once opened, if it isn’t possible to put it under vacuum again, it is important to keep the Prosciutto in the refrigerator, wrapped in baking paper or a cotton cloth. This will prevent the product from drying out too much or absorbing unpleasant odors from the refrigerator. It is possible to store the Prosciutto for several days, but it is advisable to consume it within a week of its opening, to ensure that you enjoy it to the best of its organoleptic qualities. In any case, it is important to always check the appearance and smell of the product before consuming it, in order to ensure its freshness and healthiness. When serving the product, it is advisable to let it reach room temperature for a few minutes. This will allow you to fully appreciate its aroma and flavour, which will be brought out to the fullest.
Note: as this is an artisanal product, the reported weight of the item serves as an indication; the actual weight of the product may vary slightly from the reported figure.
