PROSCIUTTO DI MODENA DOP

A pork leg coming from the geographical area defined by the Production Regulations of the Prosciutto di Modena DOP.

Produced according to the Production Regulations of the Prosciutto di Modena DOP.

Protected designation of origin in accordance with Law no. 26/90 and regulation (CE) 1107/96 certified by the control body authorized by MIPAAF (Ministry of Agricultural, Food and Forestry Policies).

Seasoning from 14 to 16 months.

INGREDIENTS ( Reg UE 1169/2011)

Pork leg, salt


Average Nutrition facts per 100 g of product ( Reg UE 1169/2011)
Energy: 932 kJ – 229 Kcal (non-degreased product: 1423 kJ – 339 Kcal)


Fat: 12,2 g (non-degreased product: 27 g)


of which saturates: 4,88 g (non-degreased product: 10,8 g)


Carbohydrate: 0 g


of which sugars: 0 g


Fibre: 0 g


Protein: 28 g (non-degreased product: 24 g)


Salt: 6 g (non-degreased product: 5,1 g)


ORGANOLEPTIC CHARACTERISTICS
Colour: the lean part is deep red; the streaks of fat are white


Smell: strong aroma, typical of a seasoned prosciutto


Taste: savory but not salty (sweet)


Firmness: soft but not chewy



OF THE SAME CATEGORY