Prosciutto Nazionale Valli del Cimone
CURING: cured naturally in the cellar
for 12/14 months
INGREDIENTS: Pork leg, salt.
Average nutritional values
for 100 g of product (EU Reg 1169/2011)
Energy: 1028 kJ – 242 Kcal
Fat 13 g
of which saturates: 4 g
Carbohydrate: 0,3 g
of which sugar: 0,27 g
Fibre: 0 g
Protein: 31 g
Salt: 5,5 g
ORGANOLEPTIC CHARACTERISTICS
Colour: uniform red – pinkish in the lean part, streaks of milk white fat
Smell: Fragrant, intense, typical of cured ham
Taste: savoury but not salty
Consistency: soft but not chewy
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PROSCIUTTO NAZIONALE VALLI DEL CIMONE
BONELESS-PRESSED
BONELESS-TIED UP
BONELESS – PELATELLO
BONELESS – ONE HALF
BONELESS -MATTONELLA
BONELESS-CUT IN QUARTERS
SLICED
Feel the mountain air at the very first taste
This ham is dedicated to our mountain land, specifically to the Valleys dominated by Monte Cimone. The air which moves along the rivers of Fellicarolo and Ospitale reaches as far as Cà Dante giving the product a clean fresh taste.
The pork legs come from Italian pig farms which select the best genetics and the best food diet for the animal, to give a primarily lean raw material, without neglecting the organoleptic quality of the meat.
The pork leg follows the process of complete transformation with the same care imparted to those that are DOP certified.
The curing stage occurs on the lower ground floor for never less than one year.
The combination of the meat of young pigs and mid-long curing ensures that a dry and fragrant product is obtained within 14 months, with a delicate taste and a pinkish colour.
The other Cà Dante products
