Cutting and shaping:
made up of the best part of the prosciutto (heart of the hind leg, deboned and the nerve ‘fiocchetto’ removed, then trimmed and formed into a “pear” with a small bone shaped like a shell, or ‘alsotta’ in jargon.
Appearance:
typical for the product 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.
