Districts of Italy - Rendered on: 25/04/2017 21:27:47
Ancient Black Ham
The legs used to make the prosciutto are in very limited quantities as they come from free range, breeding self-sustained, in which the animals are reared and fed on natural products for a period of at least 16 months before slaughter.
The weight of this Black Pig then arrives at over 200 kilograms and thanks to the physical conformation of the "Nero di Parma", thighs for the salting are available weighing at least 18 kilograms.
Salted exclusively by hand and cured naturally and for a longer time in order to ensure the full development of the flavours and the perfect enhancement and maintenance of aromas, these thighs are presented with the foot to better distinguish a production designed to be very exclusive and limited.
They are in fact cured for a minimum period of 36 months and it is recommended to be carved by hand from the whole bone-in prosciutto.
Meat, Smoked, Cured | Free From – Gluten | Free From – Lactose and/or Dairy