DEBONED ITALIAN DRY-CURED HAM
Italian pork meat is the basis of our cured ham. The product is processed, salted, and dry-cured for about 12 months in Pontassieve (Florence) facility. When it reaches proper seasoning, it is then deboned and vacuum-packed.
1280 Kj. / 292 Kcal.
Serve sliced with bread (best with unsalted rustic Tuscan bread). Perfect as an "antipasto" (starter) or prepared in pasta and rice dishes.
Maintain package integrity and refrigerate at a temperature between 0°C and 4°C (32-39°F).