Ironically named after the producers’ grandson, it is made from the animal’s shoulder, hence the “poor” appellation as opposed to the better-known Parma cured meat. Aged a minimum of 5 months, it has a distinct sweetness, and many proffer it to the nobler ham because of its strong taste. Weighing about 1.3 kg, it is sliced with a knife or better with a slicer.
Farmhouse BIO Aia della Colonna
Address:
Provincial Road SP112 Usi – Roccalbegna/Saturnia GR
E-mail:
Cell:
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Agriturismo Biologico in Maremma Toscana
Strada Provinciale SP112 Usi – Roccalbegna/Saturnia GR
E-mail:
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Organic Farmhouse in Tuscan Maremma
Provincial Road SP112 Usi – Roccalbegna/Saturnia GR
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