Premiata Salumeria Italiana n.3, 2008
“Prosciuttello”: a new way to see ham. Alcar Uno, from Castelnuovo Rangone (MO), presents a cured, rindless, deboned ham. You only have to slice it…
The Prosciuttello: the ham is pressed in a cilindric mould which confers him its particular round shape, so as to guarantee a round slice, with a costant diameter from the beginning to the end.
Ham factory Il Conte, built in 2006, can count on an advanced automation of the manufacturing processes, thanks to which it can cure up to 25 thousands pieces per week, all high Parma ham quality.
Traceability and strict control are guaranteed by an efficient computer system. The factory includes a modern deboner for the production of the slicing blocks and the new Prosciuttello.
Alcar Uno, with a patented system, was able to combine effectivness and usability with the natural and traditional characteristics of ham.
Prosciuttello is a dry, 7-10 months cured ham, deboned, rindless, pressed in a cilindric mould which confers him its particular round shape, so as to guarantee a round slice, with a costant diameter from the beginning to the end. You’ll just have to open the tray and start slicing it: no knife is needed.
Prosciuttello is then wrapped up in bowels to preserve its compactness, keeping it fresh, whether it is sliced all at once or not.
Sliced prosciuttello: store at +2°/+4°, as any other deboned ham. It does not need, in fact, very low temperatures when sliced.