- Art of Charcuterie
WEIGHT: kg 3,5/4,5.
CURING: 12 months.
QUALITY: the best part of the dry-cured ham. It is made from the legs of heavy pigs and processed and cured in a natural way. Hand-salted, derinded, with the fat trimmed off, without shank or “fiocco”, then packed in a natural bladder and skilfully hand-tied.
FLAVOUR: a product with unique organoleptic characteristics; its unmistakable aroma and fragrance are obtained by slow, gradual curing in very humid conditions for up to 12 months.