This product is made using heavy Italian pig thighs that have been manually salted. The hams absorb the salt for three weeks in a humid and cold chamber before resting and slowly drying for three months. Then they are washed, and the curing process begins. After a year, the consortium will affix the ducal crown as proof of their quality. Rosa dell'Angelo will keep their hams in place for 18-20 months, during which time its sweetness will be completely experienced.
This is a special order item; please contact our offices for details.
