Air-dried Přeštice - Roast

100G PACKAGE, DELIVERED SLICED

Premium quality dried roast made from Přeštice black-spotted pork

We produce dried roast (lonza) here at Amase according to a recipe inspired by old Italian methods. We rub the Přeštík roast with a mixture of salt and spices, dominated by the flavors of juniper, fennel, and garlic. After 3 weeks, we rinse the meat with dry white wine. The wine washes the salt off the surface and lowers the pH (acidifying and thus disinfecting the meat), which also promotes fermentation. Hang the roast on a hook and, once it has dried naturally, place it in a beef caecum (blind intestine). This natural casing, which has a thick wall, prevents so-called circling (too rapid drying of the surface and the formation of an impermeable layer, which would make the meat difficult to dry). Tie it tightly with string so that the caul fat adheres perfectly to the surface of the meat, and dry the hung roast slowly for 3 months. Then remove the string and dried caul fat, and the dried roast is ready. Then we just slice it thinly for you so you can enjoy it anytime, anywhere!

Dried roast is best enjoyed at room temperature, which brings out its delicate flavor and aroma. Lightly drizzled with olive oil, it is an excellent accompaniment to wine, juicy melon, mature cheeses, and bread. It is also suitable for sandwiches and can be used in typical Italian cuisine!