Cooked Ham worked with an Old Recipe.

Intense and true flavor of the past, never too spicy, memorable fragrance.

  To make this cooked ham we start from carefully selected fresh pork legs:

- Without the last part of the shank which is more nervous in this ham

- Without “noce”, that is the side part, that is too dry for cooked ham.

It’s a ham made nowadays like in the past: left in brine so that it can absorb salt and spices very slowly, so the meat is not stressed.

 

We do not put jellies and thickening agents to compact the various ham muscles. It has a proper fat bandage, necessary to make it sweet and soft, but never excessive.

Available in various sizes and also sliced.