Prosciutto artigianale senza osso

Matured ham, made with only national meat, preferring Umbrian meat, has an average seasoning of 15 months and is made with the salting of the past, exclusively by hand.
Our craftsman takes care of every detail of the ham, from salting until maturing and does not neglect any aspect of the norcina tradition. We advise you to cut it by hand in order to maintain the organoleptic qualities and the intensity of taste and aroma.
In the cutting procedure, we recommend also keeping a fat part which helps to enhance the goodness of the product.
The ham it is a complete food, rich in iron and selenium and is ideal for any type of diet. It can be served with good homemade bread, even wholemeal, or with fresh salads.

SIZE / WEIGHT: about 7 kilograms.

SPECIFIC NOTES: National cured leg ham without bone.

ORGANOLEPTIC CHARACTERISTICS: Average seasoning 15 months.

INGREDIENTS: Leg of pork, salt, dextrose. Product without dyes, gluten, milk and its derivatives.

ADDITIVES AND PRESERVATIVES: Antioxidants E300, Preservatives E250 E252.

STORAGE METHOD: A cool, dry place.

RECOMMENDED PAIRINGS: it is the typical product of the butcher tradition to be consumed in any time of day. Appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with various types of fruit or other cured meats and medium-aged cheeses in classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent main courses. It is excellent to be enjoyed with bland bread, with the Pizza Pasquale al Formaggio, also combined with soft cheeses or cooked herbs. We recommend accompanying it with a double malt beer.

PRODUCER: Pizzoni Adelmo e C s.n.c.

Nutritional values per 100 g: Calories 368 kcal/1526 kj; Carbs 1.6; of which sugars < 0.5; fats 29.18; saturated fat 9.9; protein 24.7; salt 3.09.