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. 2449 REGION | TOSCANA PRINT
Tagliere Prosciutto Crudo Cipressi PREORDER
INGREDIENTS Pork leg, salt.
SEASONING 25 months
WEIGHT 100 gr
SHELF LIFE 21 days
NOTES Obtained from tights of Italian pigs which is coated, on the part protected by the pork rind, with wet salt and, on the lean part, with dry salt, pepper, garlic and natural aromas. The hams are stored in cold rooms for salting (temperature ranging between +1° and +4°, moisture 80%), then in a second cold room, the “rest room”. Here, after removing the residual salt, the hams are hung for 90 days. During this time, hams dry up slowly, then are washed and hung in natural air. Ageing now starts, split into two stages: 9 months in properly aired premises with natural air exchange, then in cellars for 16 months.
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