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Renzini | BOAR CURED SPECIALTIES PDF Print E-mail
Monday, 22 April 2013 20:05



PROSCIUTTO DI CINGHIALE

Wild boar ham, skinned and pressed to eliminate all waste. Only the finest trimmed wild boar legs weighing more than 10 kg in fresh weight are used for the production of Renzini wild boar prosciutto. In fact, the product loses up to 65% of its weight after the removal of the bones, hair, skin and waste.The processing technique is classic with a blend of special salts and the addition of local spices. The cutting yield is close to 100% due to the preliminary process.
Available also without bone.





SPECK DI CINGHIALE

Wild boar speck is made from the most tender and valuable part of the leg, the rump. After all excess parts have been removed, it is dry salted and then aged naturally. Speck acquires a unique flavour that fully corresponds with the tastes of consumers who love to eat traditional Italian cold cuts. Also comes in practical chunks.





LOMBETTO DI CINGHIALE

The tenderloin is one of the leanest and best parts of the wild boar. Renzini decided to re-evaluate this cut by processing it as if it were a prosciutto. The product is processed fresh after the fat and nerves have been removed with a knife.





BRESAOLA DI CINGHIALE

This is a completely lean product without waste. It is made from a careful selection of wild boar legs that are seasoned, processed with great attention completely by hand, according to a centuries-old tradition, and aged naturally to obtain a more tender and sweeter yet tasty product. It is characterised by a delicate and tender flavour even if it comes from a savoury meat.





PANCETTA DI CINGHIALE

An absolutely typical pork butchery product, produced in accordance with local recipes. Pancetta is made with the belly of the wild boar, processed entirely with a knife and carefully trimmed. It is then salted, seasoned and aged for 4 months in a fresh, ventilated environment. The end product has a sweet but well-defined aroma.





CAPOCOLLO DI CINGHIALE

From one of the most valued parts of the wild boar, the capocollo, or neck, comes this traditional Umbrian product. It is processed with a knife and dry salted with a totally aromatic dressing of salt, pepper, garlic, white wine and the typical aromatic herbs of the Sibylline Mountains. It is left to marinate in a tub for at least 30 days and then hung to be aged for 90 days in our facilities located in an area of the countryside where the cool, clean air enhances the product during aging.



 

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