PROSCIUTTO WITH BONE BLACK PEPPER

GLUTEN FREE

  • PRODUCTION PROCESS

    The fresh thigh is salted, cured at a controlled temperature and moisture, larded, covered in black pepper and stored in a cell at a controlled temperature. Minimum curing 10 months. Packed in 2 pieces per box.

  • SENSORY CHARACTERISTICS

    Colour of the muscle mass when cut: bright pink. Colour of the fat when cut: white. Taste: mainly mild. Smell: pleasant.

  • INDICATIONS FOR USE

    Store in a cool dry place: max temperature + 22°C (prosciutto with bone); temperature below + 10°C (boneless prosciutto). Shelf life: 360 days (prosciutto with bone); 180 days (boneless prosciutto). Does not contain allergens. GMOs: there are no ingredients originating in whole or in part from genetically modified organisms.

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Il Gran Crudo di Vignola

For Casa Montorsi prosciutto we always start from the raw material (pork thighs from the European Community) carefully selected by Casa Montorsi experts. Then, the prosciutto is processed and cured in an expert manner, in out factory, in favour of the splendid microclimate created by the hills and the currents of the river Panaro. The prosciutto is then cleaned and the rind is trimmed. The formats for the GRAN CRUDO DI VIGNOLA line have all been designed to ensure maximum quality and versatility, in the version: Trimmed: the most traditional boneless prosciutto, in the version Pressed: the boneless prosciutto with the best impact on the cutting table. Both vacuum-packed with mesh and foil below to ensure immediate slicing. With great visual impact, for greater enhancement of the product at the counter, the version with stuccoed bone or, the characteristic versions with pepper and/or red chilli, processed naturally. The pressed version and cut in half or cut in pieces (all vacuum-packed)

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