17. Prosciutto Cotto al Vino di Cori
History
The town of Cori, in the province of Latina, is situated on high ground on the slopes of the Lepini Mountains, on the border between the Agro Pontino plain and the foothills of the Apennines. This charming village is home to a true masterpiece of pork-curing: prosciutto cotto al vino. The exact date of this product’s origin is unknown, but according to oral tradition, there is evidence of its production dating back to the early 1900s.
In the past, it was known as ‘Prosciutto della Madonna“ as it was produced during the Marian month to coincide with the festival that the inhabitants still organise today, on the second Sunday in May, with deep devotion in honour of the Blessed Virgin Mary of Soccorso, to whom the sanctuary on the mountain overlooking the village is dedicated.
To date, the production of this product can be traced back to no fewer than four generations of farming families from Cori. What sets it apart amongst Lazio’s finest specialities is its preparation: the cured meat, made exclusively from Italian pigs, is first desalted and then soaked in white wine (Bellone, another local speciality). Only once the curing process is complete are spices and wild herbs such as sage and rosemary added. The ham can be purchased whole, with or without the bone, in chunks or pre-sliced; those with a particular sweet tooth can also enjoy it accompanied by a glass of local wine and homemade bread during the hugely popular annual festival.
The product
Prosciutto cotto al vino di Cori, matured 16 months before being cooked in the oven, has a uniform pink colour of the lean meat and white-pink of the fat with good marbling. Its aroma is characterised by pronounced notes of cooked meat, aromatic herbs (especially sage and rosemary) and white wine. The taste is harmoniously salty and savoury, with a slight sweet and sour note. Good chewiness and aromatic persistence.
THE COUNCILLOR FOR AGRICULTURE, AGRI-FOOD AND SOCIAL AGRICULTURE OF THE MUNICIPALITY OF CORI, SIMONETTA IMPERIA
“With the aim of promoting the historical identity of our beautiful village, we have chosen to promote this traditional product from Corese, which is absolutely unique within the Lazio region’s pork-processing industry.” The Councillor explains that the process undertaken by the local council has been to work towards securing Municipal Designation status for this product, whilst also seeking, in collaboration with ARSIAL, to improve the preservation methods for the hams and, at the same time, to step up the promotion of the product and its marketing beyond our local area. “A local speciality of such high quality,” says Simonetta Imperia, “must absolutely be protected and promoted, as it reflects the identity of our region.”
Among the many initiatives already carried out, the Councillor highlights the festivals of 2018 and 2019, organised in the enchanting setting of the Temple of Hercules, which welcomed guests with ham and wine tastings, whilst local restaurateurs were able to take part in an original competition, preparing a dish of their own invention that showcased the product. As for future projects, the local council also aims to promote other typical local products, such as ‘Bellone’ – a type of bread for which recognition is currently being sought – and the ‘Ciambella scottolata’, which already holds De.Co. status.
