The entire leg is cut, trimmed and then syringed to introduce all the ingredients and massaged in a churn for about 20 hours at a temperature of about 3° C. Once the salt and the aromas are absorbed deep into the layers, the leg is placed inside a mould, sealed and cooked in a steam oven for about 12 hours through various stages of different temperatures that ensure the elimination of unwanted bacterial flora. The product, once cooked and cooled, is removed from the mould, freed from the protective wrapping, vacuum-packed in an aluminized bag, pasteurized, sliced, vacuum-packed, labelled and ready for commercialization.

• Produced with premium high-quality pork legs and infused with traditional pork flavourings. The process gives this cured meat the perfect amount of moisture, tenderness.
• A treasured Italian product made in the Italian factory to give us a delicacy made from the finest cuts.
• With a sweet and fascinating taste, it is ideal for an Antipasto platter or a panino.