Ham steak is produced by the charcuterie-butcher's shop Giacobbe, in Sassello, according to an ancient recipe more than one hundred years old. The butcher's shop Giacobbe is a family-run business. The shop does not purchase butchered meat, since both butchering and the subsequent meat processing are personally carried out by the owners in the shop premises. Ham steak is obtained from the processing of pork meat directly selected by the butcher's shop and bred by local breeders and breeders from the nearby Piedmont. The product is characterized by the presence of local aromatic herbs.
It is included in the list of the Regional Atlas of Traditional Products edited by Regione Liguria, Agriculture and Tourism Department.
The fresh pork legs are salted and flavored with local aromas: in particular, a scented water containing salt, sugar, and a mix of aromas is syringed into the femoral aorta. This is the "secret" of the shop. Afterwards, the legs get pickled (to 13%) at a temperature of 2-4°C for at least 15 days. Afterwards, they are deboned and put into a centrifuge machine keeping the ham muscle moving, and they are put into molds, ready to be cooked. Cooking takes place at 70°C until the leg reaches an inside temperature of at least 68°C. After cooking, the leg is let cooling, taken out from the molds, and cleaned.
Production area: Sassello (SV)