Cutting and shaping:
the leaner part of the prosciutto (without the bone after the first cut, which is the ‘culatello’) trimmed and given a pear-shape.
Appearance:
typical for theproduct with no holes or gaps, no seepage, compact and well cleaned to ensure little waste and high yield. The slice is homogeneous, compact and does not stick when slicing.
Raw material:
for typical production is the leg of a heavy, Italian, adult pig, except for boars and sows. It has white external fat and a cover of limited thickness.
