Soc. Agr. La Valle - Dellavalle Snc

Selected heavy swine’s leg belonging to our production circuit. The fresh leg is deboned manually with craftmanship. This technique called “closed boning” maintains the integrity of the muscular masses. The Ham is then slowly cooked for 16 hours. The finished product, thanks to the quality of the raw material, has a 100% meat yield, without adding water. The flavor is clean, it doesn’t present vegetal notes but a roast bouquet.
Our Italian cooked ham doesn’t contain gluten, sugar, lactose or polyphosphate sources.