This prosciutto is made by curing the hind legs of our own pigs. It is pear shaped and weighs no less than 8kg. Cutting the thighs takes place in our cold meats building, but the curing and maturation period is carried out in the Valle Oblita prosciutterie, which is situated high upon a hill of 1000m in Valnerina (Perugia), where the air is pure and rich in oxygen - which makes for an all natural product. The cut is red in colour and has a typically lightly spiced smell with a not-too-salty savoury flavour.

CHARACTERISTICS

Shape: Pear shaped

Weight: from approx. 8kg

Appearance of cut: red in colour

Aroma: typical lightly spiced