Prosciutto di Sauris It is produced in the whole of the Carnia region and, above all, in the commune of Sauris.
Brief product description More or less matured pork meat of variable sizes,
between 8.5 and 9.5 kilograms with bone, and between 7.5 and 8.5 kilograms without bone. The knowledgeable and balanced management of two ingredients: Salt and time, combined with the micro-climatic conditions or the Carnia mountains and the light smoking treatment, liberate delicate flavours and aromas.
It is also called Sweet and Smoked Carnia Ham, or Smoked Sauris Ham.
Description of methods for processing, preservation and maturing "The product is processed fresh, or after a brief storage period in refrigerated larders. The thighs are trimmed of excess fat, cuticles and any cartilage, before being further trimmed to give it the characteristic shape.
Preparation of the dry brine
In the spice room, the operator consults the recipe for the composition and quantities required. Then he takes the ingredients from the containers, weighs them out and places them into a single container before mixing them together, paying particular care in breaking up any lumps or clusters. The dry brine is spread over the product in a uniform manner.
In this phase, the moistened dry brine is stuck onto the underneath and the sides of the thigh, that is, the parts covered with rind. Then, a veil of salt is sprinkled equally over all the thighs. Salting will then be perfected, adding dry brine should the thigh be very large (bulbous) and with a notable thickness of fat, or removing some in the event that the thigh is very thin. The whole salting process in done in four alternating steps with rests of 5-7 days in between, in basins covered with a layer of salt, and kept in a refrigerated larder. Each time, the thigh is massaged in order to expel any blood clots and to soften the meat, thereby favouring penetration of the salt.
A few days (2-4) after the fourth salting step, it is hung on a frame.
The first ""rest"" phase then starts, which lasts 8-10 weeks. This is a period in which great attention is paid to the temperature and humidity of the larder.
Before the resting phase is completed, the thigh undergoes a few aesthetic processes listed below:
Cutting part of the bone with a saw; trimming the area surrounding the head of the femur; general trimming with a knife. Then the upper part of the leg is hot branded.
Once the resting period has finished, the thigh is allowed to dry for some 4 to 6 days.
The product is then washed, first on the lower part (rind) and then the upper part (meat side) in order to remove: dust, any excess salt, mildew.
The product to be smoked is placed in the smoking chamber, where it remains for at least three days.
Once the resting and smoking period is over (depending on whether it is a sweet or smoked product) the thigh is once again dried for several days; to be precise:
10 for the sweet ham; 7 for the smoked ham, as three days have already passed in the smoking chamber. First basting
This operation protects the ham from encrustation, and from the possible intrusion of micro-organisms and insects in that part which is not protected by the rind.
Once the basting is complete, the product is replaced on the frame and taken to the maturing room. The first maturing period lasts for 3-6 months. In this period, great attention is paid to temperature and to the re-cycling of air in the maturing chamber; determining factors for organoleptic results and the flavour of the final product.
At the end of the first maturing period, the product is covered by impurities and moulds, which are removed by subjecting the ham to a pressure wash with jets of warm water.
The second basting is carried out in the same way as the first, even if the reason is mainly to add, or in some cases, to remove the baste, or to perfect the layer of baste only where necessary.
At the end of the basting procedure, the product is replaced on the frame and returned to the maturing room. The second period of maturing also lasts for 3-4 months; as in the first phase, great attention is also paid to the temperature and re-cycling of air.
At the end of the second maturing period, the product is covered by impurities and moulds, which are removed by subjecting the ham to a pressure wash with jets of warm water.
Having completed the washing, the frame with the hams hung on it rests for a few hours, from 12 to 18, to dry.
Touching up (for hams with bone)
The touching up procedure consists of further verification of the state of the existing baste, with the aim of giving the ham an appeal, even from the aesthetic point of view.
Removing the bone
The bone removal operation is a very delicate one, which is normally divided up between 2 or 3 professionals who allocate the various phases of the work between themselves:
Cutting part of the shin; cleaning of the area uncovered by the skin and removing a thin surface layer, boning the femur, extraction of the bone; checking, general trimming and accurate organoleptic examination; joining the opening produced by the boning operation; pressing which has the aim of reconstituting the ham and eliminating the grove produced by removal of the bone. Packaging
One group of the product – that including bone - is put on sale whole, applying an identifying collar tab. The boned ham and the sliced portions are vacuum packed.
The packaged product may be stored for a very limited time in a refrigerated larder, while awaiting sale."