Simonini
Prosciutto Cotto Cooked Sliced - Pork
Pork
11.69
1 Piece (100g)
Country of origin: Italy
In stock
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Product information
A premium Italian cooked ham, crafted from high-quality pork and seasoned with aromatic herbs and spices. The result is a delicately tender and flavourful ham that is perfect for a wide range of dishes.
- Made from carefully selected cuts of pork, ensuring tenderness and a rich, natural flavour.
- Offers a mild, sweet, and savoury flavour profile with a hint of aromatic herbs and spices.
- Ideal for sandwiches, wraps, salads, pizza toppings, or as part of a charcuterie platter.
Ingredients
Pork meat (96%), salt, flavours (meat flavours), natural flavours (coriander), spices(rosemary, cumin, star anise, mace, garlic, fennel, pepper, nutmeg, cloves, laurel, cinnamon, juniper berries, basil) antioxidant: E301, preservative: E250
Allergens
None
Nutrition
Nutritional Information per 100g
Energy (kJ): 543
Energy (kcal): 129
Protein (g): 23
Carbohydrate (g): 0.5,
of which sugars (g): 0.5
Fat (g): 4.1,
of which saturates (g): 1.6
Salt (g): 1.6
Dietary & lifestyle
- Lactose Free: Yes
- Gluten Free: Yes
Storage
To be refrigerated at 0-4°C
Packaging
Vacuum packed
Instructions
Prosciutto cotto is cooked ham that can be used in a variety of dishes. It's great for sandwiches, salads, pasta dishes, quiches, frittatas, pizza toppings, appetizers, breakfast dishes, and charcuterie boards. Its salty and savoury flavour adds a nice touch to many recipes.
Product disclaimer
Our product information, such as names, descriptions, specifications, and serving suggestion images, is not intended to provide a complete legal description of the products, and may not include all relevant information, including allergens. Casinetto may modify product specifications or information at any time without prior notice, and these changes may not be reflected online immediately. To access the latest and most comprehensive information about our products, including allergens, please refer to the information on the product packaging.