Prosciutto Valle del Leo
CURING: 10/12 months in air-conditioned rooms with natural air exchange.
INGREDIENTS: Pork leg, salt.
Average nutritional values
for 100 g of product (EU Reg 1169/2011)
Energy: 1185 kJ – 285 Kcal
Fat: 19,5 g
of which saturates: 10,15 g
Carbohydrate: 1,92 g
of which sugars: <1 g
Fibre: 0 g
Protein: 25 g
Salt: 5,9 g
Colour: uniform red – pinkish in the lean part, streaks of milk
Smell: fragrant, intense, typical of cured ham
Taste: savoury but not salty
Consistency: soft but not chewy
PROSCIUTTO Valle del Leo
BONELESS – PRESSED
BONELESS – TIED UP
BONELESS – MATTONELLA
BONELESS – HIGH CUT
BONELESS – HIGH CUT PEPPE
Nature is in no hurry
Riserva ham cured for at least 10-12 months. A true local specialty just waiting to be enjoyed.
This superior quality ham is the result of the meticulous selection of Dutch and German pork legs (> 12,5 kg of fresh weight).
The salting process, carried out by hand using unsaturated salt, guarantees steady sweetness; careful
dressing at the end of this delicate phase in which the tip of the hip is sawn off makes it similar to a nazionale.
The leg is smeared with pork fat and rice flour and the final curing phase takes place in naturally ventilated rooms with daily air exchange, allowing it to achieve the right level of maturation and fragrance in the first year of life.