The Vinappeso Isabella by Il Vigneto dei Salumi is a true food and wine miracle, the apotheosis of flavor, a pork-making magic, a divine masterpiece, and we could give it a thousand other compliments. It is a magical union: the most prized classic cut of pork (the one used for Culatello, to be clear) with the finest wines of Valpolicella, Amarone and Recioto. In essence, a drunken cured meat of great stature that gives off heavenly aromas and flavors. Vinappeso Isabella: what it is and why it has this name The Vinappeso Isabella is a magnificent mistake. Yes, because Walter Ceradini, the owner of Il Vigneto dei Salumi, during his first experiments forgot one of these prized Parmese pieces of meat in curing, which made it become hardened and unsellable. To save it, he decided to soften it with Amarone wine: he wrapped it in a handkerchief and sprinkled the surface with it. After a few weeks he took that piece of meat back in hand, and what struck him most was the perceived aroma. An aroma that led him to carry out numerous tests, until he eventually immersed the cured meat for about 3 months. Only later, taking that handkerchief back in hand, Walter realized that it was a memento from his mother: a handkerchief he used at school, with his mother's name embroidered on it: Isabella. After some experiments and long rests in the cellar (up to 24 months), Walter was inspired by another idea: a double refining. Yes, because Vinappeso Isabella is the final result of the second refining, this time in Recioto wine: a true embrace that softens the flavor and removes excess salt. The taste is unique: if you try it, you will realize that you have never tasted anything like it. Vinappeso Isabella: an ode to slowness The Vinappeso Isabella is an extraordinary and revolutionary cured meat, a true ode to slowness, since its processing involves curing for 28-30 months and a double refinement in Amarone and Recioto della Valpolicella of 3-4 months (Amarone predominant). A handcrafted masterpiece that does not involve the use of any chemical additives: only salt and passion, the right level of humidity, manual tying, as well as the use of at least 3 liters of wine between Amarone and Recioto for each 3 kg piece of Vinappeso Isabella. "In every slice, all the history and quality of Valpolicella, of my family and of my life can be found": these are the words of Walter Ceradini.
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The Vinappeso Isabella by Il Vigneto dei Salumi is a true food and wine miracle, the apotheosis of flavor, a pork-making magic, a divine masterpiece, and we could give it a thousand other compliments. It is a magical union: the most prized classic cut of pork (the one used for Culatello, to be clear) with the finest wines of Valpolicella, Amarone and Recioto. In essence, a drunken cured meat of great stature that gives off heavenly aromas and flavors. Vinappeso Isabella: what it is and why it has this name The Vinappeso Isabella is a magnificent mistake. Yes, because Walter Ceradini, the owner of Il Vigneto dei Salumi, during his first experiments forgot one of these prized Parmese pieces of meat in curing, which made it become hardened and unsellable. To save it, he decided to soften it with Amarone wine: he wrapped it in a handkerchief and sprinkled the surface with it. After a few weeks he took that piece of meat back in hand, and what struck him most was the perceived aroma. An aroma that led him to carry out numerous tests, until he eventually immersed the cured meat for about 3 months. Only later, taking that handkerchief back in hand, Walter realized that it was a memento from his mother: a handkerchief he used at school, with his mother's name embroidered on it: Isabella. After some experiments and long rests in the cellar (up to 24 months), Walter was inspired by another idea: a double refining. Yes, because Vinappeso Isabella is the final result of the second refining, this time in Recioto wine: a true embrace that softens the flavor and removes excess salt. The taste is unique: if you try it, you will realize that you have never tasted anything like it. Vinappeso Isabella: an ode to slowness The Vinappeso Isabella is an extraordinary and revolutionary cured meat, a true ode to slowness, since its processing involves curing for 28-30 months and a double refinement in Amarone and Recioto della Valpolicella of 3-4 months (Amarone predominant). A handcrafted masterpiece that does not involve the use of any chemical additives: only salt and passion, the right level of humidity, manual tying, as well as the use of at least 3 liters of wine between Amarone and Recioto for each 3 kg piece of Vinappeso Isabella. "In every slice, all the history and quality of Valpolicella, of my family and of my life can be found": these are the words of Walter Ceradini.
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