Obtained from the processing of fresh pork legs coming only from European slaughterhouses, certified and accredited in our supplier list. The pork leg is trimmed internally with the elimination of the leg and the trimming which gives a cut suitable for salting and makes the legs themselves homogeneous, preparing them for the next phase. The ham obtained from these legs is characterised by a higher protein component than the fat component, resulting in a slightly lower layer of fat than domestic products. This feature allows the product to lose moisture (less internal free Aw) faster than products of larger size and more fat. The product thus reaches its maturity already after 9 months of seasoning.
Prosciutto Quarter pressed and cut into +- 1.4kg
San Francesco - Prosciutto Crudo ¼ (Pressed Quarter)
Delivery Available
24 Hour Online Ordering
011 392 4809