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The dry cured ham from Italian breed of swine, craftsmanship in the Marche region, is the flagship of the butchery traditional peasant.
Arises from the combination of two unique ingredients: the thigh of pork and salt together with a seasoning of at least 18 months.
How can we verify the authenticity of the product typical of the Marches?
1 - Through the typical texture of the rind and the formation of granules of calcium along the cut
2 - The color between pink and red is not too bright (index no added nitrates and nitrites)
3 - The great value fat / thin, indicating that the animal was used in good state of the fat that is "ripe" for slaughter