a leg of mutton fresh slaughter, 1 kg of salt, 100 gr of juniper berries, 20 bay leaves, pepper gr.150 Freshly ground black, 100 gr of wild fennel seeds.
E 'for some years that I enjoy creating new meats, also having a lot of raw material available. In fact the company raise pigs, cows, rabbits and sheep. It is from these that some years ago, m 'is the idea of \u200b\u200btrying to salt a leg of a recently slaughtered sheep. At first I had some difficulty in curing, since, as the leg of mutton much smaller than that of pork and although it understood that the time spent in brine should be less, I could not calibrate these good times. Try and try again the end result seems to be more than satisfactory. Indeed, because of the heavy leg of mutton between eight and ten kilograms, I was able to establish that the days of salting should not be less than 5 and greater than 7. Of course with the salt used to put various spices including bay leaves, juniper berries, rosemary and wild fennel seeds. After the fateful day of salting the ham must be washed with Fiano di Avellino DOCG and then spiced with black pepper, coarse and thyme. Time will do the rest ... From the tasting, after 4 months min, we feel very strong hints that are naturally characteristic taste sheep (pronounced frankly) all'aromaticità intense mix of spices worn during the week of salting and give this delicacy a unique flavor. As for the Best with a robust red territory with 8 months of aging in wood (barrels better than in barrels) being in Irpinia, therefore, an Aglianico from Taurasi.
http://www.tenutamontelaura.it
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