0807EC
Whole | 9Kg

145,00

0807EC

COOKED HAM FROM LOMBARDY

Whole | 9Kg

145,00

Group-769

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Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Cooked Ham is one of the most famous cured meats of the Italian tradition. This particular product is made from 100% Italian pork meat from Lombardy – a Northern Italy region – and produced by a certified supply chain.

Ingredients

Pork leg from Lombardy, salt, sucrose, dextrose, natural flavours, flavours, spices, grated lemon zest. Antioxidant: E301. Preservative: E250

Ingredients

Pork leg from Lombardy, salt, sucrose, dextrose, natural flavours, flavours, spices, grated lemon zest. Antioxidant: E301. Preservative: E250

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Packaged in a protective atmosphere. Do not puncture the packaging. Store at temperatures between 0°C and +4°C. Once opened, consume preferably within 2 days
NUTRITIONAL VALUES
Energy value
498 KJ - 118 Kcal
Fat
3,4 g
of which saturated fatty acids
1,19 g
Carbohydrates
<1 g
of which sugars
0,35 g
Protein
21,9 g
Salt
2,25 g

TIPS TO FULLY TASTE IT

It is known for its light pink colour and its delicate taste. Cooked Ham has a typical fragrant and pleasant aroma and the spicy notes perfectly combine with the citrus scents released by this type of Prosciutto. The taste is persistent and pleasant as well thanks to the delicate seasoning and the citrus hints.

It is ideal to be served as an aperitif with cheese and olives or to enrich Italian-style dishes such as rice salads by cutting it into small cubes or to stuff meat rolls.

We recommend pairing Cooked Ham with a lightly sparkling young aromatic white wine such as Ortrugo Colli Piacentini DOC.

PROCESSING STEPS   

Cooked Ham undergoes a traditional production process that consists of eight phases. In the beginning, the thigh is deboned and the meat is processed so that it acquires its typical shape.

Then, thanks to a gentle massage, which is essential to allow the meat to fully and evenly absorb the traditional mix of natural aromas and spices, the Ham softens and takes on its typical flavour. At this point, it cooks for about 18 hours. In particular, it undergoes slow steaming that makes it acquire its typical pink colour. Finally, the process ends with pasteurisation and cooling of the moulds.  

HISTORICAL BACKGROUND   

Prosciutto is one of the Italian charcuterie products with the oldest origins. According to a number of testimonies, the cooking of pork thighs dates back to the ancient Romans, who were the first to prepare this dish. The process was quite different from today since the meat was boiled with dried figs and bay leaves, which gave it a delicate spice. Then, after cooking, the ham was covered in honey to create a sweet crust that was particularly appreciated by our ancestors, who used to enjoy bittersweet flavours. The processing of cooked ham has changed and improved over time until becoming one of the best-known and most appreciated cured meats in the world nowadays.

COOKING TIPS

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