MINI “BUON MONTORSI” VP WASHED IN HEXAGONAL BOX

GLUTEN FREE
NO PRESERVATIVES
CURED IN A MOUNTAINOUS AREA

  • PRODUCTION PROCESS

    The boneless portion of fresh leg is salted, cured at a controlled temperature and moisture, washed with warm water to remove all the lard residues, vacuum-packed and stored in a cell at a controlled temperature. Vacuum-packed with external net. 3 pieces per box. Or, in the gift version, in a hexagonal Box containing 1 piece. 4 hexagonal boxes per carton.

  • SENSORY CHARACTERISTICS

    Colour of muscle mass when cut: uniform red, fat when cut:white.
    Taste: mild and delicate.
    Smell: intense and distinctive.

  • INDICATIONS FOR USE

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

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Mini “Buon Montorsi”

The “Mini BuonMontorsi” (also called “fiocco”) is produced using the same part of the thigh, accurately selected, from which the traditional Culatello is obtained after a first cut; then, from the rear cut, the “Mini BuonMontorsi” is achieved. The operating procedure is the same as the Culatello with rind, but it is distinguished from the latter because of the smaller size of the piece of meat; the “Mini BuonMontorsi” requires a shorter curing time although, once again, what is important is the processing experience and most of all the microclimate of the place where it is cured, typical of the mountains and only influenced by the currents of the river. All this leads to the development of its unique taste and fragrance. The “Mini BuonMontorsi” is a great gift idea in its premium package, and it is fantastic for a gourmet starter but also healthy and tasty for a practical (due to its small size) snack.

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