Mandolino is a seasoned pork shoulder. In the initial processing, the least noble parts are removed because they are characterized by a lot of non edible nerves.
This process allows an optimal maturation since the size of meat is more homogeneous and suitable for aging.
Slaughtering of grown heavy pigs, weighing at least 200kg.
Hot cutting of the foreleg from the pork trunk.
Cutting of the shoulder giving preference to the lean part and bone joint up to, and including, the leg , the covering fat and its rind.
Removal of the scapula and part of the lean with fat and rind under it.
Trimming and veins pressing
Cooling: in a cold store at 0° /+2° for at least two days.
Cold trimming the weight at the salting phase varies from 6 to 7,5 kg.
Salting at a temperature +3° / +5° and at a controlled humidity level of 90% with coarse sea salt from Cervia , black pepper and garlic.
Salting time: 4 to 6 days, depending on size
Removing salt: after the removal of the residual salt , the legs are put to rest in the same room for 20 more days ( ham-assimilated salt will spread uniformly by osmosis)
Washing: hams are washed with warm water and white wine
Drying: Mandolino is hanged in a room with stable temperature (+16° / 18°) for 30 days.
“Larding”: the parts of the ham free from the rind are greased with pig lard, flour salt and pepper.
Aging: at least 7 months
For a correct cut and preservation of the Mandolino , click here or on the descriptive images at the end of the page.