IbiSe' Cured ham boneless 6.5 kg

Italian sweet prosciutto, a “must” for every deli counter.Type of meat: back legs of EU pigs from controlled breeding circuits.Production process: similar to Parma’s but curing is shorter (approx. 9-10 months) as EU back legs have a lower weight than Italian. After curing, prosciutto is boned-out, pressed and cleaned manually with knife to prepare meat for slicing.Tasteful, delicate flavour.Also available cut in quarters