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COD. 2432 REGION | EMILIA-ROMAGNA PRINT

Prosciutto Crudo 24 months Rosa dellŽAngelo 100g

Prosciutto Crudo 24 months Rosa dellŽAngelo 100g

INGREDIENTS Pork leg, salt.

SEASONING 24 months

WEIGHT 10x100g

SHELF LIFE 20 Days

NOTES It is produced in the traditional way, but the choice of the thighs is particular, the meats have a better quality and greater quantities of fat to allow a longer curing period. For three weeks the hams absorb salt in a cell which is damp (80%) and cold (from +1 to +4 degrees), after which they rest for three months, drying slowly. Now all depends on the sea air, which carries the balms from the woods of the Apennines down to the plains. Weather permitting, the windows are opened and for nine months this is the procedure. The hams are then moved down to the cellar, where after two years curing is completed.

PRE-ORDER Required **

Tel: +44 20 81254016 

Option 1 - Sales Department
Option 2 - Account Department
Option 3 - Provisioning Department 
Option 4 - Quality Department

e- mail:
info@lacredenza.co.uk

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