Boneless cured ham from Basilicata, aged in the mountains, delivered vacuum-packed for machine slicing.
The pork legs are selected, salted and then aged slowly in the dry mountain air of Basilicata, which makes it possible to limit the salt.
The meat is deep red, the fat pearly white and fragrant. The flavour is sweet and long-lasting, with notes of dried fruit and nuts.
Boneless, it goes straight onto the slicer. Serve in thin slices, plain or with country bread.
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Boneless cured ham from Basilicata, aged in the mountains, delivered vacuum-packed for machine slicing.
