ORGANOLEPTIC CHARACTERISTICS Aspect: typical of the product, without mismatches and cavities, without infiltrations, compact to guarantee little waste and high yield. The slice is homogeneous, compact and it is not sticky. Taste and smell: our National taste with moderate saline perception, intense and pleasant smell. You can recognize a typical sensation of matured, slightly spicy but delicate, the aromatic persistence is good and an equilibrate salting. Color: from a brilliant red to an intense red.
OTHER FEATURES Maturing: 12 months minimum. Ingredients: pork’s leg, salt, sugar, aromas. Allergenic are absent according to Dir CE 2003/89, in particular the pork fat used for the filling of hams is without gluten. Processing: traditional method with the assistance of high advanced technology in a geographic environment with an ideal climate as Marche Region. Methods involving the use of additives and/or fast drier with hot air are not used. Preservation modality: in a cool, dry area with a temperature between 12° and 18° Celsius. It keeps its organoleptic characteristic for 18 days from the packing date in the carton. Shelf Life: 12 months.