Meats and cured meats

Belmonte gammune

Belmonte gammune: a boned pork leg aged sixteen months in the sea air

Since the nineteenth century, Belmonte Calabro on Calabria's Tyrrhenian coast has turned boned pork leg into gammune. Salted, seasoned with pepper sauce and sealed in a natural bladder, it then waits at least sixteen months in village cellars. A rare cousin of culatello, protected by a Slow Food Presidium.

• A natural casing, bladder or sewn pleura pouch, so each piece has its own shape: 2 to 3.5 kg
• Pepper sauce and at least sixteen months of ageing give it its character
• Aged only in Belmonte's cellars, where the sea breeze reaches: just a few are made

How to enjoy it. This is a cured meat that reaches the table after a long wait: slice it and taste it on its own, to catch the pepper sauce and the patient ageing.

Production areas

Calabria

Season

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