PROSCIUTTO DI MODENA DOP CURED 24 MONTHS
Pork leg originating from the geographical area defined in the DOP Prosciutto di Modena specification.
Produced according to the DOP Prosciutto di Modena specification.
Protected designation of origin under law 26/90 and EC regulation 1107 /96 certified by the control body authorised by the Ministry of Agricultural, Food and Forestry Policies (MIPAAF).
CURING: from 20 to 24 months.
INGREDIENTS: Pork leg, salt.
Average nutritional values
Average nutritional values for 100 g of product (EU Reg 1169/2011)
Energy: 1366 kJ – 328 Kcal
Fat: 24 g
of which saturates: 8,9 g
Carbohydrate: 1,1 g
of which sugars: < 1 g
Fibre: 0 g
Protein: 27 g
Salt: 6 g
ORGANOLEPTIC CHARACTERISTICS
Colour: intense red in the lean part; streaks of white fat
Smell: perfumed, intense, typical of well-seasoned ham
Taste: savoury but not salty
Consistency: soft but not chewy
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PROSCIUTTO DI MODENA DOP CURED 24 MONTHS
BONELESS-PRESSED
BONELESS- TIED UP
Gastronomic Excellence from Modena Protected Designation of Origin
This ham comes from the ambition of wanting to produce a special reserve able to please even the most demanding consumer guaranteeing continuity of the product over time.
To do so, we began our search for a pig from single Italian traditional genetics (large-white instead of landrace). From these pigs we obtain an exclusive pork leg which guarantees the right degree of “marbling” of the meat, essential to obtain extra-long curing which lasts between 20 and 24 months depending on the shape and fat coverage of each leg.
At the end of a long and slow curing period in the cellar which lasts at least 4 seasons, the product absorbs the good bacterial microflora from the moulds present in the surrounding environment giving the ham an unmistakable aroma on the nose, typical of well-cured ham. All the scents perceived by the nose, the intense but discreet taste, fine and elegant, are also found on the palate.
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