Crudo di Cuneo joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 17 December 2009.
Being a product PDO certification requires that the entire production process must be carried out in the Piedmont region.
The area of ​​production of Crudo di Cuneo PDO is between the Ligurian Alps from the hill of Caribona that of Nava, the Maritime Alps until massif Tenda and the Hautes Alpes.
The reliefs form, therefore a great edge to U within which opens the high plain crossed, from south to north, from the Tanaro, the Po and their tributaries. This area includes the province of Cuneo, the province of Asti and many municipalities in the province of Turin.
The regulations impose that are used only fresh pork legs, from traditional breeds of animals born, raised and slaughtered in the production area, and fed largely with local cereals. Has a weight between 7 and 10 kg. When cut, the slice is uniformly red in the lean part and white in the fat.
Salting is carried out dry with salt dried or partially humidified. The salt may contain small amounts of cracked black pepper and vinegar and may be mixed with spices or spice extracts. Follows a rest period of at least 50 days in an environment such as to ensure adequate drying of the product cold.
The next phase of grooming has the purpose of removing asperities arising dall’asciugamento surface. It then carries out a washing and a second drying. The curing is carried out in areas with adequate ventilation.



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