Merkki: Prosciuttificio Wolf

Rosé color, delicate taste with a slight and unmistakable smell of smell: Sauris ham, Protected Geographical Indication since 2010. Like the prestigious cousin of San Daniele, Sauris ham is also the result of a long tradition of the territory: it can not to be produced here, where the height around 900 meters and the sparkling climate of the Carnian Alps encourage the breeding of healthy pigs, which give excellent raw material with which this particular IGP is produced (a small proportion of pigs comes from other 11 regions in the north and central Italy). Not only. The slight smell that characterizes it is the legacy of a working technique that has been handed down for centuries among the inhabitants of these mountains, and is obtained by natural combustion exclusively with beechwood, of which the area abounds.
Today, the only two prosciutifs that produce Sauris ham are: Wolf and Old Sauris, which alone supply the market with about 40,000 pieces a year.
The production specification prescribes precise rules for pigs and, apart from meat, the ingredients provided are only three: salt, pepper, garlic.
Forbid, of course, preservatives.
It takes 10 months, of which at least 8 in natural maturing, to get a PGI, but it also comes up to 24.
 
Aesthetic and organoleptic features
The IGP specification stipulates that Sauris ham is present as follows: "whole with bone and without foot; variable weight 10-11 kg. It can also be marketed without it and its weight will be about 8-9 kg.
When cut, the Sauris ham slice is compact with light-colored reddish-colored parts and creamy-white parts. "
 
Production according to IGP specification
Production operations from salty to packing must take place at Sauris. The fresh thighs of the selected pigs must be of White, Landrace and Italian Duroc breeds, slaughtered between the ninth and the fifteenth month of age and weighing not less than 11 kg.
Once you arrive at the local plant, salt, black pepper and garlic and smoked meat (72 hours) are processed in rooms where smoke from combustion of beech wood goes through a canalization system. Drying, resting and aging at temperatures between 16-22 ° C, with humidity of 50-90%. During this period, the thighs of the pigs are subjected to sugarization, a process involving the addition of sugna, cereal flour, salt and pepper to fat-free parts.
 
It marries well with the white wines of the area: Friulano, Ribolla, Sauvignon, Pinot Grigio.