Gran Carrè cured pork loin with an orange flavour is worked fresh and dry salted with a salt and sugar curing. Orange juice and peel are used to enhance the flavour of this, generally very sweet cut. Seasoning lasts approximately 90 days after drying for at least a week. The ham is coated with food grade gelatin flavoured with orange in order to make it more savoury and aromatic and protect it from drops in weight and mould.
Selva DOC Locorotondo Superiore