COD. 2432 REGION | EMILIA-ROMAGNA PRINT
Prosciutto Crudo 24 months Rosa dellŽAngelo 100 gr PREORDER
INGREDIENTS Pork leg, salt.
SEASONING 24 months
WEIGHT 100 gr
SHELF LIFE 21 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.
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