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Home » Meat » Pork » Ham » Air-Cured Ham » Vigezzo Ham

Vigezzo Ham

Vigezzo Ham is cured and aged, but not cooked.

The hams are rubbed three times with a mixture of salt, ground black pepper, cinnamon, cloves and garlic, with a 10 day interval between each, allowing for a 30 day curing time.

Then they are washed and dried, then smoked over a juniper wood fire, then aged from 12 to 16 months.

The ham is meant to be eaten raw.

Vigezzo ham is made in Piedmont . It was originally made in Trontano, near Domodossola, but now made in Val Vigezzo, instead.

This page first published: May 28, 2004 · Updated: Jun 12, 2018.

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Tagged With: Italian Hams, Piedmont Food

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