To make cooked ham, we use pig thigh/hind leg - the same type that we use to make the dry-cured prosciutto crudo. After being deboned, it is placed into brine with sale and natural aromas for at least 6 days. It is then steam cooked and afterwards, it is cooled in a special cold store. The appearance of the cut is a pink colour edged with a fine layer of fat which completes the goodness! The aroma is delicate and thanks to the cooking, it is much more digestible and less salty than prosciutto crudo.  It is widely used in cooking to enhance pasta dishes, roasts, pies and salads. To get the best flavour from this ham, it needs to be cut into thin slices.

CHARACTERISTICS

Shape: rectangular, approx. 25-30cm.

Weight: approx. 4kg

Appearance of cut: typically a natural colour

Aroma: delicate