PRESSED PROSCIUTTO

GLUTEN FREE

  • PRODUCTION PROCESS

    The fresh thigh is salted, cured at a controlled temperature and moisture, cleaned with a knife, deboned, vacuum-packed and stored in a cell at a controlled temperature. Minimum curing 12 months. Vacuum-packed with net. 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 at a temperature below + 10C°. Shelf life : 180 days. Does not contain allergens. GMOs: there are no ingredients originating in whole or in part from genetically modified organisms.

download product image

Real Consorzio

For Casa Montorsi prosciutto we always start from the raw material (pork thighs) 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 “Gran Riserva” formats (for size and curing), for the REAL CONSORZIO line, are made to ensure the best quality 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 in net with foil below to ensure immediate slicing.

All products of the line
you may also be interested in: