Salame Di Coscia is a Brianza-type salami, produced with pork leg meat, a pork raised and slaughtered in Italy. The parts of meat used are devoid of connective tissue and nerves and poor in water, therefore they allow a better drying of the salami, safeguarding its organoleptic qualities. Minimum maturing period of 35 days. Whole salami of 550 gr (± 10%) vacuum-packed.
List of products: Marco D'Oggiono Prosciutti
MARCO D'OGGIONO PROSCIUTTI
Via Lazzaretto 29 23848 Oggiono (LC) - Italia
The historic Marco D'Oggiono Prosciutti has been operating in Oggiono, in Alta Brianza, since the first half of the last century.
The production plant, still located in its historic site, is located under the hilly area covered with chestnut trees and locust trees, which borders and protects the whole town to the south-east.
The refreshing action of the hilly-wooded spine and the irradiation due to the waters of the nearby Lake of Oggiono, make it possible to have a temperate microclimate particularly suitable for curing hams and cured meats.
The company, still family-run today, continues to produce hams and cured meats with passion and wisdom.
In May 2014 Marco d'Oggiono Prosciutti received the R-Innovatori della Terra Award from Expo 2015 and the Lombardy Region recognizes him among the ten Lombard Excellencies.
In 1999, the Prosciutto Crudo D'Oggiono was recognized as a Traditional Lombard Product and as such is present in all the atlases of typical and traditional products of the Lombardy Region.