The various steps in the production of Molinari Sempione Ham

Molinari Sempione ham needs to pass through every stage of production successfully to ensure the unique flavour, colour, tenderness and distinctive aroma are preserved in the final product.

Molinari Sempione has particularly excelled in the production of its ham. Thanks to its colour, tenderness, flavour and especially its low fat content, it is regarded as one of the best hams in Switzerland. 

In Simplon Pass is cool and fresh. The gentle breezes ruffle the Alpine herbs and sweep through the forests of larch and pine trees in the region where Molinari Sempione's production site is based. This means that the Molinari Sempione products can mature in a tangy, dry air, ideal for the purpose.

Molinari Sempione ham not only tastes unique, it is also perfect as part of a healthy, balanced diet. This is shown by the nutritional value of Molinari Sempione ham, established in relevant tests carried out by sqts (Swiss Quality Testing Services located in CH-1784 Courtepin). without preservatives or additives.   

THE PIG

A pig used for the production of Molinari Sempione products must meet certain requirements. It must come from a certified farm in Switzerland and belong to a certain breed and is not allowed to eat anything for 15 hours prior to slaughter.

The pigs are born and reared in Switzerland. The breeds used are the Large White and Duroc. They are fed on corn, barley and whey produced at farms in the surrounding region. 

One of the essential requirements for the production of Molinari Sempione ham is that the entire process takes place in a specific region, the south side of the Simplon Pass. The air of the surrounding 4,000 meter peaks on the south side of the Simplon Pass is cool and fresh.    

The maturing, The finishing process and Guaranteed Quality.

The ham enters a very important phase in the seventh month. The ventilation in the maturing room is reduced and the room is darkened. These conditions allow the essential biochemical and enzymatic processes to take place, which eventually determine the flavour, the aromas and the wholesomeness of Molinari Sempione ham. The ham loses a further 5 percent in weight during this phase.

Least twelve months have passed. The ham is now tested for its maturity, flavour and quality. When the Molinari Sempione hams pass these tests, they are professionally cut and immediately portioned to retain their taste and quality.  

ALBA WHITE TRUFFLE

Is the most famous. Low production, white truffles (in Italian, tartufo bianco) develops spontaneously throughout South Piedmont (Langhe Roero, Monferrato and Monregalese). Alba, Piedmont town giving a denomination of origin with truffle, the harvest festival every year by the oldest of the white truffle fairs; this market is structured around various events ends with the famous world auction sales of truffles, An eventful exhibition, involving local residents and tourists, which ends on November 13 with the Sale World auction of the White Truffle of Alba the castle of Grinziane Cavour (it) where the finest specimen are awarded.

Accustomed wet soils , it is larger than the black truffle (tuber melanosporum ) and two to three times more expensive to be rarer ( € 3,000 / kg on the wholesale markets in 2009).


All Molinari Sempione products are 100% natural food products. The only addition to the ham is salt. The other products also contain additional local herbs and spices. 

And we must not forget the cool, dry Alpine air together with the huge amount of patience and love that goes into making Molinari Sempione products, resulting in something that is quite unique and has a truly distinctive flavour.






Products from Molinari Sempione are their salami, coppa and the Italian-style bacon, pancetta. 


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