PORK HAM IN PIECES

DESCRIPTION

Hind leg of the pig; prepared with a mixture of salt, pepper, vinegar, crushed garlic, covered with salt for about 20-25 days, then cleaned and seasoned with ground black pepper for at least 12 months in special rooms.

LIVESTOCK FEED

They produce directly in the company all fresh, dried fodder, cereals and flours necessary for the feeding of our animals.

• BIOLOGICAL CEREALS: Common wheat - Triticum aestivum L. Hard wheat - Triticum durum L. Barley - Hordeum vulgare L. Favino - Vicia faba minor L. Maize - Zea mays L. Triticale - Triticosecale W. Avena - Avena Sativa L.
• FRESH / DRY BIOLOGICAL FOODS: Medicinal herb - Medicago sativa L. Italic wound - lolium multiflorum Lam. Sorghum from Forage - Sorghum bicolor L.
• Polyphilic lawn forage Certified by ICEA, according to the European Union Biological Agriculture Regulations.

STORAGE

Place cool, dry and well ventilated, Temperature + 15 c ° / + 20 c ° .Once open grease with extra virgin olive oil the cut part, and pack it with cloth or film. Possibility to keep in the fridge in the part of vegetables ( less cold).

FEATURES

• Species: Pig
• Breed: Native pork
• Breeding: Semi-wild
• Breeding and slaughter: Arezzo (Tuscany)
• Livestock feed: Self-produced on the farm
• Ingredients: pork back limb, sale, pepper, vinegar, garlic
• Seasoning: 12 months
• Packaging: Vacuum-packed
• Total packaging weight: 0,500 Kg / approx
• Conservation:Temperature 0 / + 4 c°.

PRODUCTION AREA