Gran Biscotto - Sliced

Gran Biscotto production starts from the careful selection of the best fresh pork thighs.Accurate and strict quality controls are made everyday to make sure that each pork thigh is appropriate in terms of weight, pH and physical characteristics: in fact only 1 leg out of 4 usually used for prosciutto cotto production becomes Gran Biscotto. Moreover, whenever the meat does not respect the company’s strict standards, the legs are sent back to suppliers. Once selected, Gran Biscotto pork legs are hot marked on the rind. Not only does it allow to differentiate Gran Biscotto meat from the other Rovagnati prosciutti cotti during production : it will also make the final product stand out from other competitors’ cooked hams at the Deli Counter. In other words, the hot marking represents a quality assurance for consumers and a distinctive feature only Gran Biscotto has. After the selection and the hot marking, each leg is deboned exclusively by hand while still fresh.After another quality control, each pork thigh is then massaged up to 72 hours in a cutting edge device with a special mix of herbs and spices. Gran Biscotto wouldn’t be Gran Biscotto without its secret mix of herbs and spices used during the massaging of the meat: an exclusive recipe jealously guarded by Rovagnati family and handed down over the years.This step allows the fibers to naturally stick to each other without adding any artificial substance and to uniformly distribute all the flavors. Gran Biscotto is finally ready for the oven steaming : a slow and delicate process which lasts 12 hours in order to preserve the organoleptic characteristics of the meat and keep it tender and succulent. After oven steaming, Gran Biscotto rests for about 4 weeks before being delivered. This ensures every slice is solid and fragrant at the same time.