Boneless Cured Pork Leg (Prosciutto) - Vacuum-Packed Piece
Boneless Cured Pork Leg (Prosciutto) - Vacuum-Packed Piece.
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Boneless Cured Pork Leg (Prosciutto) - Vacuum-Packed Piece.
Boneless Cured Pork Leg (Prosciutto) is one of the best known and used cured meats throughout Italy.
It is the result of a complex manufacturing process, which begins with the choice of the best pork leg cuts from carefully selected Italian farms.
The salting takes place by means of repeated and vigorous massages, which allow the salt to adequately penetrate the matured meat and ensure the best dehydration. The seasoning is instead carried out in special well-ventilated rooms and with the use of a mixture composed of sodium chloride, aromas and nitrates.
The subsequent drying and greasing phases are essential for the “Prosciutto Crudo” to be preserved perfectly, even in the points with a very thin layer of rind.
The final result is a Boneless Cured Pork Leg (Prosciutto) characterized by the enveloping and intense taste typical of Tuscan cured meats, revealing at the same time slightly salty on the palate. Its characteristic scent can inebriate even the most sophisticated sense of smell.
The origins of this procedure have their roots in Greek and Roman times, but it seems to have been perfected during the Lombard Kingdom. In particular, Boneless Cured Pork Leg (Prosciutto) expanded its fame when the first real delicatessens were born in the first centuries of the nineteenth century. Today it is one of the most common cured meats and it can be said to be present on all the tables of Italians and beyond.
It is used for the preparation of many dishes, and is suitable to be consumed for breakfast, snacks, lunch or dinner. Beyond the most delicious preparations of sandwiches, bruschetta, canapés and all the varieties of the small rotisserie, Boneless Cured Pork Leg (Prosciutto) is perfect to be used in different types of pasta and focaccia or to make different vegetable-based dishes more tasty.
Among the most loved and used dishes there are certainly the savory pies, stuffed with slices of Boneless Cured Pork Leg (Prosciutto) and “Primo Sale” Slightly Aged Pecorino Cheese. Equally famous are the focaccias with "Prosciutto", artichokes, mushrooms and olives. “Prosciutto Crudo” is also one of the most popular ingredients in the choice of pizzas, another symbolic food of Italian cuisine.
As far as drinks are concerned, there is just as much choice of combinations. Depending on the dish in which the Boneless Cured Pork Leg (Prosciutto) is used, it is possible to prefer a “Rosso Toscana IGP” - Camperchi, or a rosé such as “Gisso” - Buccelletti.
Instead, if you want to be sure you are choosing the perfect beer, the flavor and aroma of “Prosciutto Crudo” perfectly match the freshness and lightness of a blonde lager like the “Rovina” - Golden Ale.
Size: 1 kg. Vacuum packed product.
Ingredients: National pork leg, salt, spices. Preservative: E 252.
How to store: Store in the fridge between 0° C - +4° C.
Average expiry: 120 days.
Average nutritional values for 100 g of product - Product features
- Energy (kJ/kcal)
- Fat (gr.)
- Of which saturates (gr.)
- Carbohydrate (gr.)
- of which sugars (gr.)
- Protein (gr.)
- Salt (gr.)
- Type of
- Tuscan Ham
- Gluten Free
- Type Of Meat
- Tuscan Pig
- Vacuum Packed
- Prices Drop
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