BONE-IN DRY-CURED HAM FROM ITALIAN PORK

Bone-in dry-cured ham, obtained from Italian pork. Cured ham is one of the oldest pork products, the most famous, and appreciated worldwide. It was already present in the Etruscan culture and achieved great fame in Ancient Rome. It stems from the need to preserve meat without refrigeration. The most effective method for long-term preservation is partial dehydration through salting. In this way, besides achieving the primary goal of conservation, techniques allow the meat to be enriched with aromas and flavor. This ham has been dry cured in Pontassieve (Florence) facility for at least a year.