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| Denomination |
| Whole ham with bone – Whole ham boneless. |
| Raw material |
| Fresh pork leg from prime quality meats, carefully selected
and certified. |
| Packaging |
| Whole with bone – Whole boneless. |
| Weight |
| Whole: 6 – 10 kg – Boneless: 5 – 9 kg. |
| Processing steps |
The fresh leg, freed from the rind in its topmost part and
trimmed all around, is wetted with white vinegar, placed on
a gently sloping bench and covered in herbs and spices.
After about ten days, it is powerfully massaged, covered in
salt and lain again onto a bench where it rests for two weeks,
after which, following rising in cold water, it is placed into
a so-called “resting” chamber for about two months.
Later, the product is greased, peppered, and sent to curing. |
| Curing |
| Whole: minimum 12 months – Boneless: minimum 8 months. |
| Ingredients |
| Pork, salt, dextrose, sucrose. |
| Preservatives |
| E 252. |
| Anti-oxidants |
| E 301. |
| Expiration and conservation |
| Da conservare in frigorifero, da + 4° C a + 6° C. |
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