Kamil Perry
Gran Milano is a hard cheese produced with a system for reducing the bacterial load that allows you not to use any type of preservative, such as lysozyme or E1105. The name Prosciutto Crudo Gran Milano is based on the “aperitivo” ritual, which has become part of Italian tradition, especially in Milano. The cheese is made from carefully selected European farms following strict quality standards, with only 50% of the supplied legs becoming Gran Milano.
| Characteristics | Values |
|---|---|
| Type | Hard cheese |
| Production | Produced with a system for reducing the bacterial load that allows you not to use any type of preservative, such as lysozyme or E1105 |
| Taste | Sweet and delicate |
| AROMATIC TREE | From nuts and black pepper to hints of white flowers, honey, herbs and rosemary |
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What You'll Learn
Gran Milano is a hard cheese
The family takes pride in producing a high-quality, hard cheese that is both authentic and natural. By reducing the bacterial load, they can avoid using preservatives, which some people may find hard to tolerate. This makes their cheese a more natural and sustainable product.
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It's produced with a system that reduces bacterial load
Gran Milano is a hard cheese produced with a system that reduces bacterial load, allowing for the absence of preservatives in the cheese. This production method means that no lysozyme or E1105 is required to preserve the cheese. The latter, in particular, can be hard for some people to tolerate.
The cheese is produced by a family that has been handed down the work of a breeder and "furmagè" for generations. The family also prioritises nature and sustainability in their production methods, believing that organic is synonymous with authenticity and control, rather than just a common word.
By reducing the bacterial load, the cheese can be made without preservatives, which may be undesirable to consumers. This method of cheese-making also means that ingredients that are difficult for consumers to tolerate, such as lysozyme or E1105, can be avoided. This may be appealing to consumers with specific dietary requirements or preferences.
Additionally, the reduced bacterial load may contribute to the cheese's longevity, as it helps prevent the growth of spoilage bacteria. This could result in a longer shelf life and reduced waste, benefiting both consumers and retailers.
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Prosciutto Crudo Gran Milano is based on the Italian 'aperitivo' ritual
The Italian aperitivo ritual is a traditional pre-dinner social custom, where drinks and snacks are shared. The custom is to meet with friends and family, often after work, to enjoy a drink and some small bites before the main meal of the day. This ritual is an important part of Italian culture and is deeply rooted in Italy's history.
Prosciutto Crudo Gran Milano is a type of dry-cured ham produced in Italy, and it is a perfect example of a classic Italian aperitivo. It is made with only two or three simple ingredients: meat, salt, and, in some cases, air. The meat is sourced from Italy and is carefully selected to ensure the highest quality. The curing process is just as important, with a minimum curing time of 14 months, allowing the ham to develop its delicate flavour and texture.
The Italian aperitivo ritual is all about savouring the moment and enjoying the company of loved ones. It is a time to relax, socialise, and indulge in delicious food and drinks. Prosciutto Crudo Gran Milano is a perfect choice for this ritual, as it embodies the Italian tradition of transforming simple, high-quality ingredients into something extraordinary.
When enjoying Prosciutto Crudo Gran Milano as part of an aperitivo, it is typically sliced thinly and served alongside other Italian delicacies such as bread, olives, and cheeses. A glass of wine, such as a Brunello di Montalcino D.O.C.G., is often the perfect pairing, with its fruity aroma and balanced acidity complementing the delicate taste of the prosciutto.
The Prosciutto Crudo Gran Milano is a testament to Italy's rich charcuterie heritage and technical expertise in selecting and processing raw materials. It is a true celebration of Italian culture and a delightful way to experience the country's traditions, whether in Italy or abroad.
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Gran Milano is made from the biggest pork thighs
Prosciutto Crudo Gran Milano is a unique product of excellent quality. It is made from the biggest pork thighs, carefully selected from European farms that follow Rovagnati's strict quality standards. Only 50% of the supplied legs are deemed good enough to become Gran Milano. The pork thighs are suitable for long curing of at least 14 months, which results in a sweet and delicate taste.
The name Prosciutto Crudo Gran Milano is inspired by the Italian tradition of "aperitivo", a convivial ritual especially prevalent in Milano. The product is handled and prepared in a specific way. After removing the vacuum packaging, the prosciutto surface should be dried from the unctuous coating with paper or a clean towel. Then, the rind and fat parts are removed, although care must be taken not to remove too much fat, as it helps keep the meat tender and preserves the natural organoleptic characteristics of the product.
Gran Milano has a specific identity card that showcases its unique aromatic features and constant quality, certified by the Centro Studi Assaggiatori (Sensory Evaluation Center) in Italy. The aromatic tree of Gran Milano graphically represents its peculiar taste and flavour, which includes notes of nuts and black pepper, as well as hints of white flowers, honey, herbs, and rosemary.
To serve, it is recommended to use a slicing machine, starting from the "fiocco" (the back of the pork leg). After slicing, the product should always be covered with tinfoil or transparent foil and kept refrigerated.
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The meat is sweet and delicate in taste
Prosciutto Crudo Gran Milano is a sweet and delicate meat with an organoleptic profile (“aromatic tree”) certified by the Centro Studi Assaggiatori. The aromatic tree of the Gran Milano represents its taste and flavour profile, which includes nuts, black pepper, white flowers, honey, herbs, and rosemary. The meat is sourced from the best pork thighs from carefully selected European farms that follow Rovagnati's strict quality standards. Only 50% of the supplied legs become Gran Milano.
The meat is cured for at least 14 months, making it suitable for knife-cutting and reducing product waste. After removing the vacuum packaging, the prosciutto surface should be dried from the unctuous coating with paper or a clean towel. Then, the rind and fat parts can be removed, being careful not to remove too much fat, as it helps keep the meat tender and preserves the natural organoleptic characteristics of the product.
Gran Milano is best served using a slicing machine, starting from the “fiocco” (the back of the pork leg). After slicing, it is important to always cover the product with tinfoil or transparent foil and keep it refrigerated. In terms of pairings, Gran Milano goes well with Prosecco. The ingredients of the meat are pork and salt.
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Frequently asked questions
Gran Milano is a hard cheese produced with a system for reducing the bacterial load that does not require the use of preservatives.
Prosciutto Crudo Gran Milano is based on the "aperitivo" ritual, which has become part of Italian tradition, especially in Milano.
Prosciutto Crudo Gran Milano is produced in the same way as Prosciutto di Parma in the Rovagnati Felino plant. It has a sweet and delicate taste and is suitable for knife-cutting and product waste reduction.
