'Granlombata' Ham-substitute

*The indicated price is per kilo

Ancient cured cut, from pigs from Umbria. Farmers used to waste nothing and this is where this cured meat was born, which we have decided to 'ennoble' by calling it Granlombata. 

It is characteristic in that it encompasses three anatomical cuts, loin, belly tip and covering fat with its rind. It needs at least six months of maturing, but it all depends on the pig that supplied the piece: being, like ham, whole cuts, they are closely linked almost philosophically to the history of the pig from which they are made, so there will be variations of Granlombata that are fatter, others that are leaner, some larger ones that mature for up to two years and others smaller ones that take only a few months.

Thus each product becomes unique!

Ideal used in the kitchen for various preparations as an appetiser or on bruschetta. In summer with melon, it is a tasty substitute for ham.