Whole vacuum-packed and half vacuum-packed. Good for up to 120 days.
DRY-CURED BONELESS HAM
A variation of “coscio stagionato”, a boneless ham dry-cured in our co-founded Todiano di Preci (Norcia) facility, located in the Umbria region. This product differs from classic ham by its boneless aging, making it a versatile yet straightforward product since it is already deboned. The “coscio” from Todiano is different from the variation we produce in Pontassieve (Florence) and has a “semi-dolce” (semi-sweet) seasoning.