“Prosciutta Castelnovese” A type of Parma ham created by Mirco Bertini. Castelnuovo Magra. Liguria. Italy
Delicatessen ”Antica Salumeria Elena e Mirco” in Castelnuovo Magra. Mirco Bertini patented his “Prosciutta Castelnovese” a type of Parma Ham. Ligurioa. Italy. Mirco Bertini patented his “Prosciutta Castelnovese” after years of helping his mother make sausages at their delicatessen ”Antica Salumeria Elena e Mirco” in Castelnuovo Magra. His dream was to create a ham that was both traditional but modern and it took almost two decades of research, experimentation, and curing disasters before he came up with his unique product. Every November, he chooses the best quality pigs and bones the hams before putting them in brine for a week, turning them every day. He then washes them down and adds a mixture of spices before hanging them amongst a collection of mountain herbs. Every 20 days he massages the hams with olive oil, to ensure that the spices penetrate the meat, and each will absorb litres of oil during the 9 months they hang. The key to the quality of his product is strict temperature control, the clever use of aromas and flavours and low exposure to light.
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