Aged hamAged ham

Aged ham

from Producer Petrelli Carni

Petrelli Carni

The Italian origins of ham as it is today go back in time and are lost in a rural tradition of each family while handed down from generation to generation.

The production involves an initial trimming of the pig’s back leg at the hip, and then it continues with the aromatization of pork with salt and pepper and a wash in order for the excess liquids to run off. After a few months in storage, the ham is coated with a layer of fat and pepper. In these conditions, then, the ham is aged for a few months (up to 2 years!).

It is compact, of red / dark rosé colour. The scent is slightly spicy, the taste delicate but savoury, never too salty

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