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Dry cured ham

Dry cured ham is the flagship of the butchery traditional peasant

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

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