Treatment: natural herbs and spices.
Procedure: lightly smoked and an average maturity of 7 months.
At the base of the salting and aromatization are: the salt pepper, dall’alloro the allspice, rosemary juniper.
Description
Produced with selected parts of the pork leg and is a perfect blend of delicate and savory flavors.
The result is a ham with the right consistency.
