History, tradition and territory
Rearing of pigs and the practice of processing meat has ancient origins in the Piedmont area currently, which has the exclusive production of Crudo di Cuneo PDO (province of Cuneo, province of Asti and 54 municipalities in the province of Turin). The origins of the processing of the pig’s legs date back to the XVII century, as evidenced by a 1618 script referring to the work of the Piedmontese producers. After the second half of the XIX century, the prosperity of the plain of Cuneo became more important, until the new bourgeoisie considered ham and its production as real art.
The selected pigs are at least eight months old. The legs are private of the paw to be chilled for reaching a temperature between -1 and 3 ° C. The salting is done in a dry way and lasts about two weeks, while drying lasts 50 days. The maturation lasts at least 10 months from the beginning of the salting. During this period, Crudo di Cuneo PDO is subjected to “sugnatura”: a mixture of sugna, salt, and rice or wheat flour covers the muscle surface. Crudo di Cuneo PDO is marked on the two sides of the leg, before being placed on the market.
Great as a starter or second dish, tasted alone or matched with other meats and cheeses in the Piedmont area. The slices are red in the lean part and white in the fat one. The consistency is soft and compact, and the aroma is sweet and fragrant. To enhance its flavor, it is good with melon or figs.
In the middle of 1800 Crudo di Cuneo PDO became renowned, and nobility and clergy began to demand personalized recipes from the salami masters, to obtain a unique product in line with their social status. In this way, it was differentiate from common ham in the region.
Protected Designation of Origin (PDO) recognized under Reg. to CE n. 1239 of 15.12.2009 – GUCE L. 332 of 17.12.2009.