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This ham
is obtained from the whole thigh of sheep born and
bred in open pasture in Sardinian territory.
The thigh
is salted and cured on the bone for at least 10
months, it is then taken off the bone and
recomposed, becoming like a pork loin in shape.
It is a
long cured speciality, and was, for a long time, a
precious food for peasant farmers and shepherds who
ate it with pieces of carasau bread typical of the
Nuoro area. At the moment, industrial production is
located in the province of Sassari, especially in
Ploaghe. |
