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Italian Flavors:
Val di Non apples
Historical background
Since the end of the seventeenth century, an era in which the prevalent crops being cultivated were mulberry and vines, the quality of the fruit produced in the Val di Non has been certified by papers and plaques issued at the main fruit and vegetable shows in the Austro-Hungarian Empire.
These acknowledgements also represent the first certifications of the regional vocation of the Noce valleys and the initiative of its populace.
The leading fruit farmers of the time had the foresight to catch onto the trends of that economic period and saw the opportunity to replace and supplement the mulberries and vines, which provided very little income, with the introduction and cultivation of apples and pears. It was after the Second World War that fruit growing definitively established itself throughout the whole Valle di Non and became the undisputed most important agricultural activity.
The Melinda brand was created in 1989 to certify the origin and production of the apples and was a response by the Trento fruit growers to the presence of fruits on the Italian market known as “Val di Non apples”.
That year, the first 13 cooperatives, followed shortly after by another 4, renounced their own brands in order to pool their commitment, knowledge and passion to realise a dream: to bring together all the producers of the Non and Sole valleys under one fantastic name and brand.
Of all the member countries of the European Union, Italy is the leading producer of apples for fresh consumption, but only the Golden, Red Delicious and Renetta varieties from Val di Non earned DOP (Protected Designation of Origin) status in 2001, meaning no other Italian apple can boast of such an honour.
Production
After it is cut from the heart of the rear thigh of the pig, the bone and skin are removed and it is trimmed to its classic “pear” shape, Culatello di Zibello DOP is first seasoned and rubbed with a blend of salt and spices and then stuffed into the pig bladder.
It is then subjected to traditional “netting”, which consists in hand-tying a network of cord that holds the deli meat, preserving the shape given it by the expert butchers and supporting it during curing.Then it is left to cure in natural cellars with a special micro-climate, where the noble moulds make its aroma even more intense. After 10 months, it is checked to determine if it meets the requirements of the Production Regulations that attest to its excellence.