Hams have always been the flagship of Italian production when it comes to meat products. In Italy there are many varieties of hams, the first major distinction we have to make is between cooked hams and raw hams.

Cooked ham is obtained from boned pork legs, subjected to salting and then cooked: the legs are the same ones used for the production of raw ham. The salami is light pink in colour, with a thin edging of fat, which contributes to the fullness of its flavour, delicate but typical, like the perfume that characterizes it.

Considered the “prince” of Italian charcuterie, raw ham is a cured product obtained from selected pork legs, coming from animals weighing between 160 and 180 kg. The best known are certainly the Parma Ham PDO and the San Daniele Ham PDO. Their main feature is linked to the fact that the meats are not cooked, but processed raw, using the different conservation techniques.

All products are available whole or sliced ​​in the practical MAP tray.