The fresh pork leg is trimmed and sprinkled with salt on its surface. This starts the process of dehydration that occurs within controlled cells at 2-3 °C, and with approximately 75% humidity to prevent the growth of unwanted microbial loads. As part of the process, the product is salted and washed twice over a period of 20 days. The leg undergoes further dehydration for about 90-100 days and is then stored in the cells for ageing and constantly controlled. The seasoning period is 4-5 months. after which the product undergoes the smoking process, is pressed, scaled, placed in a tempering cell. Finally, the product is stamped by the consortium and labelled. Once the process is complete, the leg is sliced, ATP packed, labelled and ready for sale and consumption.

• Origin from a fresh pork leg that is enhanced during the smoking process and then placed in a tempering cell.
• With an intense and fragrant taste, this smoked delicacy is made from the finest cut.
• It is a treasured Italian product made in an Italian factory and perfectly sliced for an Antipasto platter or for a panino.