Meats and cured meats

Marsicovetere ham

Marsicovetere ham: cured at a thousand metres between Mount Sirino and the sea

High in the Val d'Agri, cool air off Mount Sirino meets warmer breezes rising from the Gulf of Policastro. There the dry-salted leg is pressed, coated in lard, pepper and sweet paprika, dried by a wood fire and left to mature for one to nearly two years or longer.

• A generous 8 to 12 kilograms, wrapped in lard and spices while it cures
• Sweet, delicate flavour, a clear and lasting aroma and a soft texture
• A traditional agri-food product (PAT) and Slow Food Presidium, now made by very few producers

How to enjoy it. A gentle-tasting raw ham to slice and enjoy on its own, so its softness comes through. It is the result of winter work, from November to the end of February, and at least twelve months of waiting.

Production areas

Basilicata

Season

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