Venturing into Prosciutto and Balsamic Vinegar Territory

After a 30 minute ride on the bus we arrived at an Agriturismo for lunch.  We were the only people there, and were served an amazing meal.  

There is always wine

First course, tortino of potato and butternut squash with cheese fonduta

Tomato tortonloni stuffed with ricotta drizzled with balsamic vinegar and shaved Parmigiano Reggiano

Braised pig cheeks in balsamic vinegar

roasted potatoes

Roasted rattatouille

zupinglese

Wisteria

We waddled out of the dining room to take a few photos, then hopped on the bus, which curiously seemed to have lowered itself when we got on board, and headed to a Prosciutto di Modena producer.  This is also a small family run business. 

This is what greeted us at the door

Ready to sell

raw pork is salted 

after a certain amount of time, the salt is washed off, and applied again

Once the second salt application is applied, the hams will rest here

Protecting the meat with a combination of lard and honey

And, finally tasting; this product is like no other we can find the US, it was sublime

 Since we were in Modena, we swung by Villa San Donnino, and were guided through the production of traditionally made balsamic vinegar.  Here the process is done according to guidelines set by the consortium, the grapes and the production must take place here. 

The aging barrels

Traditionally made balsamic vinegar can only be sold in this jar.  Much of what we get in the US is actually red wine vinegar, caramel color and sugar boiled down to look thick like the balsamic vinegar of Modena.  

The Modenese say that one generation makes the vinegar for the next generation since the first aging is 12 years.  The rules of the consortium are such that the producers must adhere to them, otherwise what they are selling is not traditionally made balsamic vinegar.  After this great day, we were on our own for dinner, so we rolled off the bus in Bologna and headed for the nearest gelato stand.  Ciao for now.