Welcome to the world of La Credenza
These pages will take you on a culinary journey through Italy where every product will tell you a story of traditions, of local flavours and customs from old times, reminding you of the simple rhythm of nature.
Enjoy the journeyFabio Antoniazzi, Founder
COD. 2435 REGION | EMILIA-ROMAGNA PRINT
Prosciutto Crudo 30 months handcut 100 gr PREORDER
INGREDIENTS Pork leg, salt.
SEASONING 30 months
WEIGHT 100 gr
SHELF LIFE 21 days
NOTES The production process is the traditional one, but legs selection is very special: meat has a superior quality and a higher content of fat to allow a longer maturation. Over a three-week period legs absorb salt in a humidified (80%) and refrigerated (+1 to +4 °C) cell, then for three months they rest and dry slowly. And now it is up to the breeze from the sea, which has stolen the wood scents crossing the Apennines. Following the weather, windows are alternately opened and closed for nine months. Finally the hams are stored in the cellar: 30 months later their seasoning is completed.
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