505 – PROSCIUTTO SAN LIBERATO

Cutting and shaping:
from a leg of pork, the muscle with the femur, tibia and fibula bones. Rind removed in the anterior medial part of the thigh, with a typical “Marche” very wide cut from the articulation of the cuff to the base. Trimmed and rounded into the classic “pear” shape and the protrusion limited by the femur head, or “noce”.

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, EU sourced, with white external fat of limited thickness.