Producer: Jochalm, Vinschgau
Region: South Tyrol
Cheese type: Hard cheese bovine raw milk
Appearance: cylinder form - slightly concaved
Aroma: strong hay scent
Flavour: balanced
Consistency: rubbery - compact
Maturation: 6-12 months, bunker.
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Prosciutto Crudo deboned matured 17/18 months app. 8 kg. - Levi
The so-called "salted meat" is marinated (with salt, pepper, juniper and bay berries) according to a typical Trentino recipe. The "carne salada" can be served as carpaccio, as tartare or grilled with salad or marinated legumes. Of course, it is an ideal antipasto or a great product for any rich buffet.
For the gourmets among us, the delicious wild boar ham is recommended. The meat of the wild boar is not comparable to that of the domestic pig. It is aromatic and dark red in colour. Furthermore, the meat is leaner and firmer than that of the domestic pig.