Caserta Black Pork Ham Aged for 18 Months, Organic 

Native Breed – Only 3 Ingredients – Long Curing – Gluten-Free and Lactose-Free

The excellence of Southern Italian pork butchering: eighteen months of patience for sublime flavor.

The Casertano Black Pork Ham Aged for 18 Months Organic Ara del Tufo estate

The 18-Month Aged Organic Casertano Black Pig Ham from Tenuta Ara del Tufo is an artisanal raw ham that represents the pinnacle of Italian pork butchering applied to a rare and exceptional native pig breed: the whole leg (the noble rear cut of the pig, the most prized muscle for its high weight of 8-12kg, optimal fat infiltration, and the ability to age for months, developing sublime aromatic complexity) of the Casertano Black Pig raised organically outdoors is salted with sea salt, massaged with organic pepper according to southern tradition which favours spicy aromas, then hung to age for eighteen whole months in controlled cellars where, through slow natural maturation, it develops that intense, persistent sweet flavour, silky texture that melts in the mouth, complex, layered aroma of noble aged meat + spices + toasted fruity notes that only long maturing can achieve, all with a very pure, minimalist list of ingredients (only meat-fat-salt-pepper, ZERO chemical preservatives nitrites/nitrates, ZERO additives, ZERO added sugars) which demonstrates absolute confidence in the quality of the raw materials and artisanal expertise capable of preserving pork for years using only salt, time, and rigorous environmental control as pork butchers did before the advent of industrial food chemistry.

The Caserta Black Pig is an ancient native Campanian pig breed (probably descended from wild Apennine pig populations domesticated millennia ago) that almost became extinct in the 90s when only a few hundred specimens survived. Today, it is slowly being recovered thanks to visionary breeders who have chosen to preserve livestock biodiversity rather than give in to industrial standardization. This breed is characterized by: shiny black bristly coat, compact robust build with elongated head and pronounced snout, relatively short sturdy limbs, weight at maturity 150-200kg (lower than modern commercial breeds that reach 180-250kg), slow growth (15-18 months to reach slaughter weight against 6-9 months intensive breeds), perfect adaptation to extensive wild/semi-wild breeding where it feeds on natural forest resources (acorns from oaks – holm oak, Turkey oak, sessile oak – very rich in monounsaturated fatty acids that are transferred into the pork fat making it richer in oleic acid; nutritious sweet chestnuts; tubers, roots, bulbs by grubbing the soil; herbs, berries, insects integrating a varied natural diet), and above all superior organoleptic qualities of the meat: fat richer in monounsaturated fatty acids oleic acid (like Spanish Iberian pigs raised on acorns that produce the famous jamón ibérico de bellota), lower melting point which makes the fat soft and silky rather than hard and waxy, more intense sweet and aromatic flavour of the meat due to higher myoglobin content and optimal fat infiltration.

The production of the ham follows rigorous artisanal regulations that require skill, patience, and perfect environmental conditions: the fresh leg of the Nero Casertano pig, just slaughtered (whole back cut with bone, typical weight 8-12kg depending on the animal's size) is trimmed, eliminating excess external fat but preserving the protective layer, then subjected to salting - an ancient preservative technique that exploits the hygroscopic properties of salt (it extracts humidity from the meat creating an inhospitable environment for pathogenic bacteria) and antimicrobial properties (high salt concentrations inhibit microbial growth) - by abundantly massaging the surface with coarse sea salt that slowly penetrates the tissues, left to rest in a cold, humid environment where the salt acts for 1-2 weeks per kg of weight (therefore 8-24 weeks in total depending on the size of the leg), then desalted by washing the surface to remove excess, massaged with coarsely ground organic black pepper which creates the protective aromatic spiced crust characteristic of southern hams (different from the suet/lard used in Parma), dried, and hung vertically by the bone in natural seasoning rooms or climate-controlled cells where it matures for a full 18 months at a constant cool temperature of 12-16°C and controlled humidity of 65-80%.

During these eighteen months, extraordinary transformations occur: progressive dehydration, which concentrates all the flavors and reduces the weight by 25-35%; enzymatic proteolysis (endogenous muscle enzymes break down complex proteins into peptides and free amino acids, creating lingering, sweet, and savory umami notes); lipolysis (hydrolysis of fats, which releases fatty acids and develops complex aromas of toasted nuts, butter, and sweet notes); controlled oxidation, which creates layered aromatic complexity; and the development of beneficial surface microbial flora (noble white molds that protect and flavor). All this without preservatives means that every phase must be meticulously controlled: temperature, humidity, and ventilation must be perfect, otherwise there's a risk of spoilage, which explains why very few producers venture into producing nitrite-free hams with such long aging periods.

After 18 months, the mature ham is deboned (removing the central femur), trimmed to remove the dark outer crust and oxidized surface fat, preserving only the finest parts. It is sliced ​​to reveal a deep ruby-pink cross-section (the natural color of cured meat without nitrites, darker than the artificial bright red) marbled with pinkish-white veins of infiltrated fat, and arranged in a rosette shape in a protective atmosphere or vacuum-packed tray. The result is a ham with a complex, layered aroma that is indescribable (cured prime meat + toasted nuts + sweet caramelized notes + spices + earthy mushroom nuances). It has a rich, full flavor where the natural sweetness derived from proteolysis balances with the delicate saltiness of salt and the aromatic pepper. It has a silky fattiness that literally melts in the mouth at body temperature, releasing fragrant oils. It has a soft, velvety texture that is never stringy or dry. It has a long, persistent finish that continues to evolve in the mouth for minutes, leaving a sensation of sublime satisfaction.
 
 
 

The roots of raw ham are deep in Roman civilization and the salt preservation tradition.

Prosciutto crudo (from the Latin "perexsuctum" = completely dried, referring to salt dehydration) is one of humanity's oldest cured meats, with evidence dating back to the Romans (Cato, Varro, and Columella describe techniques for salting and curing pork legs), the Etruscans, and probably the Greeks. The technique of preserving pork in salt allowed valuable animal proteins to be preserved for months and years without refrigeration, transforming a perishable food into a strategic resource that could nourish legions, travelers, and sailors.

In Italy, each region developed local variations of raw ham, reflecting microclimates, local pig breeds, and pork butchering traditions.

Nero Casertano Ham revives Southern Italian tradition, applying it to an exceptional native breed, creating a unique, unrepeatable product with no commercial equivalent. The choice of 18 months' curing (longer than the minimum DOP regulations, which require 12-14 months) demonstrates the desire to achieve the greatest possible aromatic complexity, and the complete absence of preservatives is a testament to absolute trust in the raw materials, artisanal expertise, and environmental control.
 
 
 

Choosing 18-month-old Casertano Black Ham means concentrated noble proteins and monounsaturated fats

Long-aged raw ham offers an extraordinary nutritional profile: extremely high biological value proteins (30-35g per 100g, concentrated by dehydration which reduces weight by 30%) with all essential amino acids in optimal proportions, partially pre-digested by enzymatic proteolysis during curing and therefore highly absorbable; fats (15-25g per 100g depending on trimming, significantly lower than pancetta/salami) with an excellent lipid profile in Nero Casertano, raised extensively on acorns – monounsaturated fatty acids (mainly oleic) abundant like Spanish Iberian ham, omega-3 if animals graze on grass, favorable omega-6/omega-3 ratio; concentrated B vitamins (B1, B2, B3, B6, B12 very abundant, essential for those who do not consume fresh meat); minerals (highly bioavailable heme iron, zinc, immunostimulant selenium, phosphorus); free amino acids (glutamate, aspartate) that confer a tasty umami; bioactive peptides derived from proteolysis with potential ACE-inhibitory (blood pressure-regulating) properties.

The calorie content is moderate (about 250-300 kcal per 100g, lower than many aged cheeses or fatty salamis) and the portions consumed are small (40-50g thinly sliced ​​on a cutting board is a generous portion, providing ~100-150 kcal, 12-17g protein, and a high satiety level due to its protein and fat content). Quality raw ham is a nutrient-dense food to be enjoyed in moderation, according to Mediterranean tradition.

The extensively farmed organic Nero Casertano meats offer: guaranteed absence of drug/antibiotic/hormone residues (prohibited in organic production), superior animal welfare reflected in quality, and a favorable lipid profile from a natural acorn-based, pasture-raised diet. The 18-month curing process develops an aromatic complexity impossible with shorter industrial curing processes (many commercial hams are cured for a minimum of 9-10 months to reduce costs and lead times).

Choosing this ham supports: preservation of livestock biodiversity (rare breed Nero Casertano), animal welfare (extensive farming), sustainability (forest farming preserves ecosystems), artisanal pork butchering (traditional skills), rural economy (local short supply chain).
 
 
 

How to Best Use: Organic Casertano Black Pork Ham Aged for 18 Months 

• PURE TASTING AND NOBLE CUTTING BOARDS
  Serve on a cutting board with organic whole wheat bread Tuscan unsalted cheese (enhances the flavor of the ham), artisanal breadsticks. Serve with melosine sweet ripe (classic sweet-savory combination), figs fresh, burrata. Match Red wines aged structured or sparkling classic method.
• REFINED APPETIZERS AND FINGER FOOD
  Use the ham for rolls with rocket salad e grana, ham mousse for canapés. Wrap asparagus, mozzarella cheese, pears. Add to salads gourmet, carpaccio, tartare. Use for crostini with stracchino.
• DELICATE COOKED PREPARATIONS
  Add at the end of cooking (excessive heat hardens and causes the flavors to fade) to white pizzas, focaccias, and piadinas. Use in Easter quick (cut into strips, mix with cream, peas, Parmesan). Wrap the escalopes, chicken breasts.

The Producer: Ara del Tufo estate

Tenuta Ara del Tufo represents absolute excellence in the preservation and promotion of the Caserta Black Pig, organically raising this rare native breed outdoors according to respectful, extensive methods, and transforming its meat into artisanal cured meats that reach extraordinary heights of quality. Producing 18-month-aged, preservative-free prosciutto requires superior pork butchering expertise, rigorous environmental control of the curing rooms (temperature, humidity, and ventilation must be perfect for months), patience in awaiting optimal maturation without giving in to commercial temptations to shorten the process, and absolute confidence in the quality of the raw material, which must be impeccable to withstand such long curing periods without chemical protection. Each sliced ​​product is a testament to reclaimed biodiversity, authentic southern Italian pork butchering brought to the highest levels, and a passion for excellence that prioritizes quality over productivity.
 
 
 

Ingredients

Organic pork meat and fat (Casertano Black Pig), salt, organic pepper.

ONLY 3 INGREDIENTS. NO PRESERVATIVES (no nitrites, no nitrates, no additives).
 
 
 

Estimated Nutritional Values ​​(per 100g of product)

• Energy: about 250-300 kcal
• Protein: 30-35g (concentrated from maturation, predigested)
• Fat: 15-25g (of which monounsaturated oleic acid abundant from Nero Casertano)
• Carbohydrates: 0g
• Salt: 4-6g (variable according to salting)

Extremely rich in high-quality proteins, abundant vitamin B12, B1, B6, bioavailable heme iron, zinc, selenium, and umami free amino acids. Highly nutritious fats (monounsaturated from acorn-fed pasture).
 
 
 

Product Features

• Type: Artisanal cured raw ham
• Breed: Casertano Black Pig (very rare native Campanian breed)
• Farming: Certified organic, extensive (acorns, pasture)
• Processing: Traditional Southern artisanal
• Maturing: 18 MONTHS (longer maturing)
• Preservatives: NONE (only salt and pepper)
• Ingredients: ONLY 3 (meat-salt-pepper)
• Format: Thinly sliced, ready to eat
• Color: Natural intense ruby ​​pink (no colorants)
• Texture: Silky velvety melting
• Taste: Sweet, intense, complex and very persistent
• Gluten-free: Suitable for celiacs
• Lactose-free: Suitable for lactose intolerant people

Aged 18 months

The exceptional shelf life (longer than the minimum DOP 12-14 months, longer than many commercial hams 9-10 months) allows for the development of extraordinary aromatic complexity: advanced proteolysis creates sublime sweetness, lipolysis develops toasted fruity notes, and concentration through dehydration intensifies all flavors. The difference between a "young" ham and this mature one is immediately noticeable.
 
 
 

No preservatives

Producing nitrite-free/nitrate-free prosciutto aged for 18 months is a monumental undertaking that very few attempt. It requires: impeccable raw materials, rigorous hygiene controls, curing environments with consistently perfect parameters, and superior pork butchering expertise. The risk of alterations is high. The Tenuta embraces this challenge to offer the most natural and authentic product possible. The ruby-pink color (darker than the artificial bright red from nitrites) is natural, and the flavor is superior.
 
 
 

Wine pairings

Prosciutto of this complexity calls for important wines: structured aged reds (Taurasi DOCG Riserva 10+ years, Barolo/Barbaresco Riserva, Brunello Riserva, Amarone) or classic method vintage sparkling wines that, with bubbles and acidity, cleanse the richness and enhance the sweetness. Serve at 16-18°C for reds, 6-8°C for sparkling wines.
 
 
 

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