Reported by THE AUTHENTIC TRIESTINO HAM

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Clyde Junior Phillips
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2 Reported by THE AUTHENTIC TRIESTINO HAM

TRIESTE Territory and traditions Cooked charcuterie specialties find in

One of the most widespread traditions tells that Bohemian cleaning ladies

traditional dishes like hot dogs, sausages, roasted and smoked meats and

the typical buffet, authentic meeting places where the smell of boiled meat

3 TRIESTE Territory and traditions Cooked charcuterie specialties find in Trieste and in Masè their origins with the birth of Cotto Prague. One of the most widespread traditions tells that Bohemian cleaning ladies used to bring, on Trieste s tables, their typical Austro-Hungarian traditional dishes like hot dogs, sausages, roasted and smoked meats and that Trieste s skillful craftsmen have then interpreted them with distinctive and original features. This is how a unique tradition, rooted for over 150 years, have become a daily habit of this city. Who knows Trieste, in fact, cannot fail to appreciate the local passion for the typical buffet, authentic meeting places where the smell of boiled meat mixes with the spicy horseradish and sauerkraut, while on the counter stands a whole ham thigh. Cut with a knife and eaten hot with bread, mustard and a sprinkling of horseradish, Trieste s ham is a unique specialty of its kind which has found the historical and cultural conditions to become a symbol, not only regional, but of the entire Italian gastronomy. Trieste 4

THE COMPANY Craftsmanship history In 1870 in Trieste, the cradle of Central European flavors, was born Masè s handicraft

Masè, in particular, is known to have produced the first Prague ham in Trieste, 150 years ago.

The art of producing this particular kind of ham has been perfected with time, hand in hand with the company s growth that

processes combined with a continuous experimentation that revisits ancient local recipes to create new delicacies.

4 THE COMPANY Craftsmanship history In 1870 in Trieste, the cradle of Central European flavors, was born Masè s handicraft family business, who moved from Trentino to embark a path of taste, tradition and authenticity. Masè, in particular, is known to have produced the first Prague ham in Trieste, 150 years ago. The first store of the brand opened in the city in 1874 by making the cooked delicatessen protagonist of the city gastronomy. The art of producing this particular kind of ham has been perfected with time, hand in hand with the company s growth that in the 90s moved to San Dorligo della Valle, in the heart of Trieste Karst, in a large facility that welcomes the experience and passion for the origins. The brand today is synonymous of high quality, certified by the use of selected raw materials and handcrafted manufacturing processes combined with a continuous experimentation that revisits ancient local recipes to create new delicacies. Together with the typical COTTOTRIESTE, other unique and original specialties were born, such as the salted caramel NEROTRIESTE, the SPECK COTTO, the SPALL8 and even new recipes that includes white and red meat, such as FESA DI TACCHINO and the esteemed BLACK ANGUS ROAST BEEF. The company 6

in the traditional craft production: the

5 PRODUCTION The art of manual work The secret of Masè s quality products lies in the traditional craft production: the choice of selected raw materials and its handwork infuse the flavors and the authenticity of Trieste s tradition. The care we dedicate for each stage of production, from the trimming to the slow cooking, makes every flavor protagonist of a personal history of excellence. Production 8

SELECTION OF THE BEST RAW MATERIALS A product of excellence requires a careful selection of the best meats.

A quality guarantee that combines authenticity and reliability making every product excellent, in respect of the tradition.

6 SELECTION OF THE BEST RAW MATERIALS A product of excellence requires a careful selection of the best meats. Each of our recipes starts from the ideal raw material, which is then analyzed according to characteristics, such as farming and origin. A quality guarantee that combines authenticity and reliability making every product excellent, in respect of the tradition. MANUAL TRIMMING OF THE MEAT The meat is trimmed by hand, as it was done historically, to best preserve the freshness and integrity during the later stages of manufacturing. What makes each of our products so special, it s the accurate initial preparation, still practiced according to the teaching of our founders, completely handmade. EXCLUSIVE RECIPES BETWEEN TRADITION AND A key aspect of Masè s production is the choice of using always simple and genuine ingredients in all manufacturing stages. In our recipes room we prepare our special brine, artfully mixing water, salt, sugar and natural flavors. This will give our hams that unmistakable flavor that makes them so different from everyone else. La Production produzione 10 RICETTE UNICHE PER UN KNOW w AUTENTICO 11

MANUAL SYRINGING FOR AN EXCLUSIVE TASTE The brine is manually inserted in the flesh, through the femoral artery, without the use of

This task that requires skill and precision: we have always practiced it cause it gives the meat a special softness and fragrance.

24-HOUR MASSAGE FOR A UNIQUE TASTE The absorption of the brine is favored by a 24 hours long massage, called churning, carried out

This phase allows the aromas to be distributed evenly throughout the muscle mass and contributes to the extraction of the soluble

7 MANUAL SYRINGING FOR AN EXCLUSIVE TASTE The brine is manually inserted in the flesh, through the femoral artery, without the use of mechanical needles. This task that requires skill and precision: we have always practiced it cause it gives the meat a special softness and fragrance. The aromas goes slowly into circulation seasoning the meat in a gentle and natural manner. 24-HOUR MASSAGE FOR A UNIQUE TASTE The absorption of the brine is favored by a 24 hours long massage, called churning, carried out through special machineries. This phase allows the aromas to be distributed evenly throughout the muscle mass and contributes to the extraction of the soluble salt proteins, essential to guarantee an excellent quality. MANUAL TYING FOR THE TYPICAL SHAPE The legs are tied by hand in accordance with an ancient custom that allows to preserve the freshness of the meat and maintain the natural shape during the baking. This is how all this goodness and that unmistakable profile are born, making Masè s hams so well-known and so unique La Production produzione 12 13

SLOW COOKING FOR A UNIQUE SOFTNESS The cooking is a fundamental phase: slow and natural, it s performed in steam ovens where the meat is

Even the smoking process, when needed, is made according to tradition, with beech wood chips that enhance the flavor and the sensory

TRADITIONAL CRUST IN BREAD PROCESSING Once cooked, the hams are wrapped in a soft bread dough and flavored with mustard and marine spices,

They are then placed back in the oven for another stage of cooking, after which they conquer that particular fragrance that makes this

8 SLOW COOKING FOR A UNIQUE SOFTNESS The cooking is a fundamental phase: slow and natural, it s performed in steam ovens where the meat is cooked at low temperatures for about 12 hours. Even the smoking process, when needed, is made according to tradition, with beech wood chips that enhance the flavor and the sensory characteristics of the product, giving it a unique taste. TRADITIONAL CRUST IN BREAD PROCESSING Once cooked, the hams are wrapped in a soft bread dough and flavored with mustard and marine spices, according to an ancient recipe of our tradition. They are then placed back in the oven for another stage of cooking, after which they conquer that particular fragrance that makes this product so tasty and special. SPECIAL PACKAGING FOR A FRESH SAFE When transferred to the packaging room, the hams are wrapped in special vacuum packages that maintain long freshness and fragrance. They are then subjected to a pasteurization step and a subsequent cooling in special storage cells. Thanks to this process they remain fresh and genuine long until they get on your table. La Production produzione 14 15

9 AUTHENTIC TASTES The excellence of craftsmanship Craftsmanship quality, genuineness of the ingredients, respect for tradition. This is what makes our products so authentic: we choose only selected raw materials and we do not use any dairy gluten, glutamate deriving products or added polyphosphates. This to demonstrates the fact that a ham, when born to be excellent and done in a workmanlike manner, is already perfect as it is. Authentic tastes 16

COTTOTRIESTE in bread crust The COTTOTRIESTE in bread crust is the champion

prepared with Italian heavy pig thigh and syringed manually in the vein.

this product a flagship of Trieste s the craft production, great to taste

10 COTTOTRIESTE in bread crust The COTTOTRIESTE in bread crust is the champion of Masé production: a high-quality ham with a light and delicate flavor, prepared with Italian heavy pig thigh and syringed manually in the vein. The delicate smoking and bread crust processes, typical of the area, make this product a flagship of Trieste s the craft production, great to taste served with horseradish and mustard, as the tradition recommends. Authentic tastes 18 19

NEROTRIESTE the salted caramel ham Prepared with selected legs of German swine,

distinctive flavour: a unique specialty of its kind in which traditional recipes

Is the salted caramel that makes this product so delicious, conferring its

11 NEROTRIESTE the salted caramel ham Prepared with selected legs of German swine, the NEROTRIESTE is a manually syringed in the vein ham, with a strong and distinctive flavour: a unique specialty of its kind in which traditional recipes meet modernity. Is the salted caramel that makes this product so delicious, conferring its typical dark color: it s uniformly brushed on the ham and then dry roasted. Craftsmanship and innovation in a single product. I Authentic Sapori d Autore tastes 20 21

TIPICO the authentic high quality PRAGA With the TIPICO ham, the

Prepared with German hogs tights, the TIPICO involves manual in the

tradition, or in its simple version, as the original recipe prefers.

The original Prague recipe was later renewal in the Habsburg era

12 TIPICO the authentic high quality PRAGA With the TIPICO ham, the excellence of Masè s craft production combines with the history. Prepared with German hogs tights, the TIPICO involves manual in the vein syringing, slow cooking and smoking process, with the use of beech wood chips. Delicious both in its bread crust version, typical of Trieste s tradition, or in its simple version, as the original recipe prefers. TIPICO s taste is rooted in Prague s age-old culinary tradition. The original Prague recipe was later renewal in the Habsburg era from Trieste s traditional craftsmanship and preserved over time, adapting to contemporary taste. I Authentic Sapori d Autore tastes 22 23

SPECIAL Trieste s traditional The SPECIAL ham with bone is a historical

it s the perfect balanced alternative to the TIPICO ham.

syringing in the vein, enhancing the aromas and the delicate scents of

13 SPECIAL Trieste s traditional The SPECIAL ham with bone is a historical product of Trieste s gastronomic culture and thanks to its delicate taste it s the perfect balanced alternative to the TIPICO ham. The craftsmanship of this selected European pig thighs expects the manual syringing in the vein, enhancing the aromas and the delicate scents of chosen raw material: the result is a non-smoked flavored product able to conquer every palate. Naturalness and quality to be cut by hand to discover the traditions of a special land. Available in bread crust or natural. I Authentic Sapori d Autore tastes 24 25

characteristic shape, combines the intensity of a very tasty pork cut to the balanced aromaticity of the

14 SPALL8 the cooked shoulder, historical specialty The SPALL8 was born to rediscover the traditional taste of an ancient recipe: prepared with selected Italian pork shoulder, of which the final paw is retained to confer the characteristic shape, combines the intensity of a very tasty pork cut to the balanced aromaticity of the cinnamon and garlic. A delicious product to savor cut by hand or machine-sliced. I Authentic Sapori d Autore tastes 26 27

CULATELLO COTTO a taste with character Culatello Cotto Masè is one of

It comes from the most noble part of the thigh, exactly the same that is

The manual processing, from the trimming to the final ligation, reflects

15 CULATELLO COTTO a taste with character Culatello Cotto Masè is one of the finest products of all production. It comes from the most noble part of the thigh, exactly the same that is used for the realization of the ripened culatello. The manual processing, from the trimming to the final ligation, reflects perfectly Masè s tradition, focusing on a product with a strong and unmistakable taste. I Authentic Sapori d Autore tastes 28 29

SPECK COTTO in bread crust The SPECK COTTO is also part of Trieste s

It s obtained by processing the selected European pork leg trimmed

After being lightly smoked, the bacon is wrapped in bread dough and

16 SPECK COTTO in bread crust The SPECK COTTO is also part of Trieste s gastronomic culture. It s obtained by processing the selected European pork leg trimmed bacon (boneless, without the rump and cleansed from fat). After being lightly smoked, the bacon is wrapped in bread dough and subjected to careful cooking: an incomparable product, with a delicate flavour and tender texture. I Authentic Sapori d Autore tastes 30 31

Flavored and then roasted in the oven, the PANCIOTTA has a slightly spicy taste due to

17 PANCIOTTA the cooked bacon flavored The PANCIOTTA is a very high quality exquisite product, handcrafted from Italian pork bacon. Flavored and then roasted in the oven, the PANCIOTTA has a slightly spicy taste due to the special processing: a delicate product, ideal for cutting by hand or sliced by machine. I Authentic Sapori d Autore tastes 32 33

product enhances the aromas and the slightly smoky flavour.

18 PORCHETTA in bread crust The PORCHETTA in bread crust is obtained by processing a bacon and two pork loins from selected European pork: the crusty bread dough that wraps the product enhances the aromas and the slightly smoky flavour. The skillful cooking makes the PORCHETTA a fragrant product with a distinctive aroma. I Authentic Sapori d Autore tastes 34 35

ROAST BEEF of BLACK ANGUS The BLACK ANGUS ROAST BEEF is a product of

This gastronomic specialty is machined with a valuable raw material:

Thanks to its exclusive and intense savor and the tenderness of the

19 ROAST BEEF of BLACK ANGUS The BLACK ANGUS ROAST BEEF is a product of excellent craftsmanship. This gastronomic specialty is machined with a valuable raw material: the selected thigh of the ancient breed Black Angus. Thanks to its exclusive and intense savor and the tenderness of the meat, the BLACK ANGUS ROAST BEEF adorns the table magnificently and surprises every palate. I Authentic Sapori d Autore tastes 36 37

FESA DI TACCHINO from Italian turkey The FESA DI TACCHINO is a

and seasoned according to Masè traditional recipes, is a

Its delicate taste makes this FESA DI TACCHINO a versatile

20 FESA DI TACCHINO from Italian turkey The FESA DI TACCHINO is a first choice cut obtained from Italian turkey breast: processed and seasoned according to Masè traditional recipes, is a product rich in nutrients but low in fat. Its delicate taste makes this FESA DI TACCHINO a versatile product, that can be enjoyed in both hot and cold dishes. I Authentic Sapori d Autore tastes 38 39

The manual binding confers to the TURKEY BREAST the traditional artistic form.

21 TURKEY BREAST from Italian turkey Prepared with the best of Italian meat turkey, the TURKEY BREAST is a delicate and pleasant taste product. The manual binding confers to the TURKEY BREAST the traditional artistic form. A soft textured meat that can be enjoyed in many occasions. I Authentic Sapori d Autore tastes 40 41

Baked in the oven and lightly smoked with beech wood chips, the Smoked Neck is a product with different organoleptic facets,

22 COLLO AFFUMICATO the taste of a historic recipe The COLLO AFFUMICATO is produced through an artisan process of European pig upper part neck. The meat is defatted and then seasoned according to a historic recipe of the company. Baked in the oven and lightly smoked with beech wood chips, the Smoked Neck is a product with different organoleptic facets, fully expressed both cold tasted or boiled. Great with mustard and grated horseradish root, as Trieste s tradition suggests. I Authentic Sapori d Autore tastes 42 43

PORCINA Trieste s tradition boiled neck The PORCINA is a typical product of

23 PORCINA Trieste s tradition boiled neck The PORCINA is a typical product of Trieste s tradition, obtained from the upper neck part of the pork, boiled in water. Masè s craftsmanship involves the processing and flavouring according to an ancient recipe. The PORCINA sandwich is a dish usually tasted in buffets, being one of the most famous gastronomic culture symbols of Trieste, to taste unfailingly with mustard and horseradish. I Authentic Sapori d Autore tastes 44 45

For its production we use only natural ingredients, such as the spices, and hand-crafted processes,

24 CRUDO with bone // boneless CRUDO Masè is produced with selected European thighs with a minimum aging of 9 months. Its intense savor recalls the territory s flavors. For its production we use only natural ingredients, such as the spices, and hand-crafted processes, respecting Masè s philosophy. All this to bring you a product with a unique and decided flavor, that will surprise you. I Authentic Sapori d Autore tastes 46 47

selected raw materials and classic lard.

25 MORTADELLA tradizional From its intense essence and inviting aroma, Masè s MORTADELLA is a tasty and digestible product, worked from defatted shoulder, selected raw materials and classic lard. The harmonious balance of flavours makes MORTADELLA a palatable meat and yet lightweight. I Authentic Sapori d Autore tastes 48 49

TASTES OF TRADITION The Territory Classics The

valuable flavours that enclose the ancient craft

everyday meals or special occasions, we offer a

26 TASTES OF TRADITION The Territory Classics The excellence of the local tradition: a wide range of valuable flavours that enclose the ancient craft experience, the result of a careful selection of raw materials and quality processes. We present our specialties for the table: for everyday meals or special occasions, we offer a unique journey to discover the Italian gastronomic culture treasures. Tastes of tradition 50

genuine looks, it s capable of enhancing the food due to the rough and wrinkled surface that holds the

27 PASTA the tradition of Italian cuisine Pasta, an Italian cuisine symbol. We choose a superior quality, produced according to the most historical traditions: from its crafty and genuine looks, it s capable of enhancing the food due to the rough and wrinkled surface that holds the seasonings. Our range includes the most traditional formats of the Italian cuisine and guarantees high quality ingredients and workmanship. Tastes of tradition 52

the autumn chills. From the organoleptic point of view, the smell it s fruity and intense while the taste presents bitter, but equilibrate, notes.

28 OIL olive // extra virgin olive oil Quality and territorial belonging are two distinctive elements of our extra virgin olive oil. This is a niche product, obtained by the olive groves of the Trieste s Karst, where the olives are rigorously harvested by hand before the arrival of the autumn chills. From the organoleptic point of view, the smell it s fruity and intense while the taste presents bitter, but equilibrate, notes. Its nutritional properties consist in a high percentage of oleic acid, an extremely low acidity and a high content of polyphenols and antioxidants. Tastes of tradition 54

WINES from Friuli s eastern hills Friuli s eastern hills identify a wine DOC production area, among the most famous and well-known, even outside the region.

29 WINES from Friuli s eastern hills Friuli s eastern hills identify a wine DOC production area, among the most famous and well-known, even outside the region. The wines produced in this area express a unique savour, the result of a combination of soil, climate and grape variety particularly favourable. Our offer includes the most classic and the most popular wines of the Eastern Hills DOC, as well as other labels derived from more exclusive crops, to bring you a taste of the best flavours of our land. Tastes of tradition 56

be destined to historian locals of all Central Europe area.

30 COFFEE 100% Arabica // Bar Mixture Trieste is the coffee city par excellence, custodian of a tradition known all over the world. This passion is rooted in its past, when it was the most important port of the Hapsburg Empire in the Mediterranean: in its docks coffee bags transited all day to be destined to historian locals of all Central Europe area. Our line includes a 100% Arabica blend, and a bar mixture obtained from the respectively grinding of Arabica and Robusta quality. The raw materials come from selected plantations in Central/South America and Africa, worked exclusively here to offer you the best of Trieste s tradition. Tastes of tradition 58

31 TASTES OF TRADIZION INDEX #Follow our tastes #TIPICO p. 22 #PORCHETTA in bread crust p. 34 #SPECIAL p. 24 #CULATELLO COTTO p. 28 #ROAST BEEF of BLACK ANGUS p. 36 #PORCINA p. 44 #SPECK COTTO in bread crust p. 30 #COTTOTRIESTE in bread crust p. 18 #FESA DI TACCHINO p. 38 #CRUDO p. 46 #NEROTRIESTE p. 20 #PANCIOTTA p. 32 #MORTADELLA p. 48 #SPALL8 p. 26 #PETTO DI TACCHINO p. 40 #COLLO AFFUMICATO p. 42

32 Graphic design, photos and texts IVISION GROUP

33 Via J. Ressel 2, S. Dorligo della Valle, Trieste - ITALY T info@cottomase.it cottomase.it

Melgarejo, innovating since 1780

Fifth generation Melgarejo, innovating since 1780 When someone asks about our secret to keep producing an extra virgin olive oil of the highest quality for five generations, our answer is as simple as