Lightly smoked fresh pork legs from Italian-bred pigs.
The minimum duration of the production cycle is 10 months to complete the maturing process.
Characteristics: Ham on the bone without the foot and with light brown coloured rind.
Average weight: From 9 kg to 11.5 kg
Storage information: For a whole leg, store in a cool place with a temperature of no higher than 20°C ; once opened keep refrigerated (+3°C/+7°C), taking care to re-cover the uncovered part with cling film.
Characteristics: Deboned ham which is pressed into a more regular shape before being vacuum-packed.
Average weight: From 7 kg to 9 kg
Packaging: PA/PE transparent sleeve
Storage information: Keep refrigerated (+3°C/+7°C), taking care to re-cover the uncovered part with cling film.
Minimum storage time: Unopened, six months from the packaging date.