Description
Cooked ham is a typical Italian cured meat obtained from salting and cooking the leg of pork.
Cooked ham is defined as only the salami derived from the anatomical cut of reference, which is in fact called “prosciutto”.
The pork legs are crushed and salted in a brine containing salt, flavourings and a low dose of preservatives (e.g. nitrites). The ham is then churned (‘massaged’ to distribute the brine evenly through the tissues), pressed into moulds and steamed. There are also roasted and smoked varieties.
TYPES AND WEIGHTS
Code: 1400
Format: about 8 kg Shelf-life: 180 days
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