Prosciutto sardo, cured ham
Prosciutto Sardo, Sardinian cured ham. The ham has been cured for 12/14 months, it depends of the size of the ham
Salting process with Sardinian sea-salt and hand-massage to spread the salt better and to best mix the lean and fatty part and to give the classic shape. The rind is treated with brine and the muscle meat with dry sea-salt; After 7 days, the legs are analyzed to check the salting process. the resting period called "di sale" "of salt" depends of the experience and the daily check of Mastro Salumaio. After the salting process, the ham is cured at controlled moisture for a variable period depending on the weight but which, in general, it is never less than 12 months old. Wash and dry in optimal environmental conditions, they are hung and beaten to give them a round shape. Then the "Sunia" covering the legs with fat Pork, salt and ground pepper. Gluten and lactose free.
Av. 0,800 Kg, 3.5Kg (half leg) and 6.5 Kg (whole leg).