Description
For Casa Montorsi hams, we always start with the raw material (pork legs from the European Community) expertly selected by Casa Montorsi experts. The hams are then processed and aged with the usual mastery, in the company-owned factories, in favor of the splendid microclimate generated by the hills and the currents of the Panaro River. The careful process of cleaning and trimming the rind follows.
The fresh leg is salted, aged at controlled temperature and humidity, cleaned with a knife, deboned, vacuum-packed and stored in a cell at a controlled temperature. Aged for at least 10 months. Vacuum-packed in a net.
