Ham Picaron

Fresh pork legs from Italian-bred pigs. The minimum duration of the production cycle is 10 months to complete the maturing process.

Ham on the bone - Cod. 105

Characteristics: Ham on the bone without the foot and with light brown coloured rind.
Average weight: From 8 kg to 11 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.

Deboned pressed ham - Cod. 106

Characteristics: Deboned ham which is pressed into a more regular shape before being vacuum-packed.
Average weight: From 6.5 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.

Deboned “addobbo” ham - Cod. 107

Characteristics: Deboned ham which is pressed by a special machine into the characteristic rounded shape and tied before being vacuum-packed.
Average weight: From 6.5 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.

Deboned, brick-shaped ham - Cod. 128

Characteristics: Deboned ham which is pressed into a brick-like shape before being vacuum-packed.
Average weight: From 5.5 kg to 6.5 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.