Fine cold cut whose preparation is almost a ritual of taste. The quality of its meat, the craftsmanship, the long seasoning and the delight of its flavor make it a truly special product.
The cured ham is closely related to the salted pork. In fact, after cutting the leg of pork and extracted the salted pork , you get the cured ham, a thinner and smaller salami. The cured ham too is then prepared with the choicest meats, salted and flavored with natural flavors and spices: a unique, tasty and high quality product. The working of the cured ham, completely handmade, follow the same procedure as that of leg of pork. The seasoning takes place in a separate smoking room and is then left to season in a Dryer buit with the criteria of the past, for a minimum of sixty days in which, according to several factors such as humidity, heat and ventilation, remain unaltered the ideal ripening conditions.
Prices are per Kg
The weight of the product may vary between 1350g and 1400g