journalist Stefano Cosma us with a wonderful homage to article Here comes the wonderful article that dear Stefano scrtitto our reality.
The article was published in the regional newspaper "Il Piccolo" in a weekly column prepared by the same reporter on the protagonists of the Collio, families and businesses.
26 SET 2010 The Little Gorizia ; Isontino page 21
Press clippings for the exclusive use of the newspaper, not reproducible.
TRAVEL COMPANIES IN THE NECK. A family work
ID'Osvaldo, artisans ham
From seventy to produce sausages Cormons known and celebrated worldwide
STEFANO COSMA
In most cases we appreciate a food without ever seeing him without knowing the make and manufacturer. If we talk about food purchased in supermarkets, this is obvious, but if we refer to foods that come from local or processing the farmed products of our province, the question changes. For years, for example, I tasted with pleasure the ham D'Osvaldo I was offered to a private party, or proposed in a restaurant.
Then, a few years ago in an exhibition I met the young and lovely Monica D'Osvaldo and some time later, a dinner, the father Lorenzo. If the daughter had hit me the grace of his father seduced me sympathy and genuine sincerity, as well as the sliced \u200b\u200bham for us. I assure you that since then, its products, it is as if they had acquired a different flavor, which I recognize, interpret, transmit to others, the illusion of having honed my palate. But taste buds in part, that added value is nothing but a simple human relationship, born at the table in a few hours of pleasant meal.
remember Lorenzo D'Osvaldo praised the flesh of the badger, who had promised to get me to taste - and look forward to that - while I told my business from "bubez" hunting. Only years later I learned that his skill in working the flesh, not only swine, had ancient roots. His grandfather James (great-grandfather of Monica and Andrew) was, in fact, meat dealer between Austria and Hungary and it was here he learned the technique of smoking to preserve foods. A technique that his son Louis, he also holds a butcher, successfully applied to the hams, when in 1940 it will begin to Cormòns a small production. Using the woods that were there, them to keep the best for smoking meat quality, since this system has antiseptic, antioxidant, antimicrobial and gives to food, resulting in drier, more concentrated nutrients, with more protein.
So when Lorenzo took over his father's business in this, because it will continue with the butcher, does not abandon the tried and tested this system for years, indeed, enhances the production and in 1982 moved to its present site, a nineteenth century villa surrounded by farm buildings, located the edge of Cormons. Together with his wife Lucia Grion, makes some changes smoked, making it softer and lighter, using only wood and cherry laurel. Always attentive to the traceability of their ham (about 2 thousand per year), we explained that "the pigs from which the legs are all from Friuli and are grown by small farmers of our confidence. Follow a strict diet based on corn, barley, potatoes and alfalfa. Indeed, it is one of the things we hold dear, because it contributes to the success of the product, along with the craftsmanship of each thigh. "
A long and careful process that is not up to us to explain in detail, but which are well described in the site www.dosvaldo.it and in which I invite you to browse. Remember, however, the hams were - I use the imperfect - smoked in an old and charming room with a big fogolar, which focus on the boiling pot for a month containing herbs, hung up with a hundred legs at a time. There remain
from 2 to 4 days, then move on to mature, giving the hams made in the rooms of the villa
properly ventilated with fresh air of the countryside. It is here that a product has become the tradition of excellence in food Friuli Venezia Giulia as ham Cormons ", celebrated in Italy and abroad, in the form of which is provided for the conservation
leg, another kind of" paw " has tried to trip him. What the inspectors of the EU, which imposed a series of sanitary practices that would prevent the D'Osvaldo to continue production according to the rules followed by 70 years. Community rules, in fact, tailored to the industrial production, are creating hardships craft, but fortunately for us and all their fans and their son Lorenzo Andrea have temporarily solved the problem and are working to keep at home the whole chain.
In seasons in which they are employed to produce ham, bacon, ham and bacon, followed by their vineyards,
which created the "Blanc from Gigi," a pure Friulano, Sauvignon, a red blend obtained "in the Air" with Merlot and Cabernet. © REPRODUCTION
reserved for closed A
