It comes from a leg cut (breast). The recipe for this cured meat comes from an ancient method by my grandfather who used grappaliquor for a better sterilization of meat (the alcohol inside the grappa slows down the formation of moulds and keeps mites away) and to give a stronger and unique taste to the product.
SMOKED MORTANDELA from Val di Non
It is a type of cured meat from Val di Non. It is prepared witha method of pork meat conservation that dates back to the beginning of 1800s and is deeply rooted into the local traditions. The process is entirely manual and the dough is quite similar to the one of salami. It is processed with the hands until it takes a round shape and then wrapped withomento (pork net), smoked with beech wood and juniper and aged for 40 days. It can be found fresh too.
Ourguanciale is soaked in brine for about 20 days with salt, pepper, garlic, cinnamon sticks, laurel and rosemary, then it is dried and smoked with beechwood and juniper. After aging for 2 months, it is ready to be sliced or cut into squares for a delicious pasta allacarbonara orall’amatriciana.