Snowflake ham rind in 18 half 1,3 kg , “High Quality Selection”

Ham bow in aged cotenna 16-20 months

The ham bow is produced with the inner muscle of the pig’s thigh, the one with the least fat, which is separated from the femoral bone and left with its own rind; the remaining lean part exposed to air is plumed and everything is seasoned for about 16/20 months.