Uncooked ham, the symbol of Italian cold pork meats, is produced by processing the noblest cut of pork, the leg, with just one ingredient, salt. A century-long experience in salting and air drying is now a real art that makes Italian uncooked ham unique in flavour and fragrance.

MONVISO - DRY CURED HAM

It is produced by selecting the best legs of pork. These are salted, washed, dried for a short time in heated premises and then seasoned for at least 10 months in the same production area of Parma ham. Finely cut it is pleasantly delicate, intensely fragrant and very light.

PACKAGING AND WEIGHT

DEBONED V/P 5/5.5 KG

 PARMA HAM

Parma ham, seasoned only in the hills of the Parma area, is P.D.O.-certified (Protected Designation of Origin). Its essential requisites are:
· the exclusive use of legs from heavy Italian pigs;
· the final product with the bone weighs 8 to 10 kg (never less than 7);
· seasoning is never less than 12 months.
Finely cut slices enhance the meat’s rich fragrance and delicacy. Also available in a "5-star reserve" version that is seasoned for a minimum of 16 months.

PACKAGING AND WEIGHT

DEBONED V/P 7/8 KG

SAN DANIELE

This unmistakably guitar-shaped, P.D.O.-certified (Protected Designation of Origin) ham is seasoned only in San Daniele del Friuli (Udine). Its essential requisites are:
· the exclusive use of legs from heavy Italian pigs;
· the final product with the bone weighs 8 to 10 kg (never less than 7.5);
· pressed legs;
· seasoning is never less than 12 months.
San Daniele ham is marked by a sweet flavour, soft slices and an intense fragrance. It is exquisite finely cut and tasted alone or along with fresh fruit. Also available in a "5-star reserve" version that is seasoned for a minimum of 16 months.

PACKAGING AND WEIGHT

DEBONED V/P 6/7 - 7/8 KG