A typical product of Valtellina, salted and medium seasoned, made from fresh pork leg meat with a characteristic rounded shape, due to the preparation method.
Once sectioned, the ham is stripped of most of the fat, the rind and the parts with tendons, leaving only the tender heart of the ham. It is then boned, salted and stored to season in special rooms, then finally placed into moulds and pressed. A popular product appreciated especially for its fragrance and low fat content.
Ageing methods are based on Salumificio Gianoncelli’s many years of experience.
Pinkish colour, lean meat, tender,
typical taste, delicate and light smell,
• Au naturel, preferably with rye bread
or according to preference
• As desired
• Store the vacuum packed product at a temperature between +2 and +4°C
• Store the natural product, with or without netting, below 14 °C
• Once opened store below 8 °C
3,50 – 4,00 kg
1,80 – 2,00 kg
Small 2 PC/Large 4 PC
Small 4 PC/Large 8 PC