It is known as the king of cured meats. It is obtained from the rear portion of the thigh of heavy pigs born and raised in Emilia-Romagna and lower Lombardy, the most noble and prized part of the leg.
The flavour is sweet and delicate, with an intense, lingering aroma. The only ingredients used are pork, salt, and pepper. It is aged in humid underground cellars for a minimum of 18 months.
Minimum aging: 18 months Average weight: approx. 2 kg
This product is ready to slice, with the bladder fully removed and cleaned, ensuring minimal waste and maximum yield.
