The pride of Italian charcuterie, dry-cured hams are held to be the finest of cured meats, thanks to the premium raw materials and the craftsmanship involved. Quire simply legs of pork, left to rest - after careful salting by hand - and cured for up to 24 months. This process, which (with the exception of the carefully controlled temperature and moisture levels in the curing rooms) is completely natural, brings out all the flavour and subtle aroma. Nothing more than meat, salt, the skilled hands of the workers, and the changing of the seasons.
- Leg of pork, taken from Italian heavy pigs bred by select livestock farms, seasoned with sea salt and nothing else.Slow, careful processing, thorough cleaning, no shaping with moulds but plastic-trussed to form a round finish
- Vacuum-packed in a transparent heat-shrink bag and completed with protective netting. Luxury packaging for the 18- and 24-month cured products, featuring golden paper around the shank
- It has a soft texture with a mild flavour and an intense aroma