SAN MICHELE BONELESS SAN DANIELE HAM 24M 2 text-per-case

The pork's legs must come only from pigs reared in ten regions of central and northern Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piemonte, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche and Umbria).Fresh legs are kept for about 24 hours at a temperature between -1 Cand +3 C to make uniform the temperature and humidity, inside from the surface, and to harden the meat. Stage followed by salting, drying, cleaning, rest, pressing and curing. At the age of 14 months from start of manufacture, verification is performed by Consortium. The hams which satisfy all the requirements are certified and fire-branded

Ships Refrigerated in our Proprietary Boxes

Refrigerated products are carefully packed with ice packs. Some refrigerated shipments may be held until the next Monday. Please refrigerated immediately upon arrival