{"id":2151,"date":"2015-04-05T07:30:04","date_gmt":"2015-04-05T05:30:04","guid":{"rendered":"https:\/\/www.prosciuttificiofaleria.it\/sviluppo\/?post_type=avada_portfolio&p=2151"},"modified":"2019-06-26T18:06:58","modified_gmt":"2019-06-26T16:06:58","slug":"511-prosciutto-san-liberato","status":"publish","type":"avada_portfolio","link":"https:\/\/www.prosciuttificiofaleria.it\/en\/prosciutti\/511-prosciutto-san-liberato\/","title":{"rendered":"511 – PROSCIUTTO SAN LIBERATO"},"content":{"rendered":"

511 – Stagionato Mec SAN LIBERATO
\nwashed, deboned rounded, pressed, vacuum-packed<\/h2>\n<\/div>
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\"Prosciutto<\/span><\/div>
<\/div><\/div><\/div>
\"No<\/span><\/div>
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Deboned prosciutto between 5.8 and 6.2 kg washed, deboned flat style, pressed, vacuum-packed.<\/p>\n

Specific size for an order is possible.<\/p>\n<\/div>

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<\/i><\/i><\/span>GENERAL CHARACTERISTICS<\/span><\/a><\/h4><\/div>
\n

Cutting and shaping<\/strong>:
\nfrom 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, with the protrusion limited by the femur head, or \u201cnoce\u201d.<\/p>\n

Appearance:<\/strong>
\ntypical 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.<\/p>\n

Raw material:<\/strong>
\nfor typical production is EU sourced, with white external fat of limited thickness.<\/p>\n

Deboning<\/strong>:
\ncarried out by subcontractors with suitable CE mark and selected according to the internal quality system procedure.<\/p>\n

Basic process:<\/strong>
\nwashing to remove lard and impurities, cutting the cuff and removing the hip; deburring and extracting the bone (rounded) which requires an incision in about half the ham, allowing the bone to be removed; stitching and pressing on moulds depending on the size; vacuum packing and wrapped in moplen netting.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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PDF PRODUCT SHEET<\/span><\/i><\/a><\/div>
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\"Prosciutto<\/span><\/div>
<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

Washed, deboned rounded, pressed, vacuum-packed<\/p>\n","protected":false},"author":2,"featured_media":2154,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"footnotes":""},"portfolio_category":[49],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-2151","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-san-liberato-en"],"yoast_head":"\n511 - PROSCIUTTO SAN LIBERATO - Monti Azzurri Prosciutto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.prosciuttificiofaleria.it\/en\/prosciutti\/511-prosciutto-san-liberato\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"511 - PROSCIUTTO SAN LIBERATO - Monti Azzurri Prosciutto\" 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