The heart of the ham
Cold cut of the Cinta Senese breed
Consisting of leg and buttock of the pig, including paw; seasoning with black pepper for a minimum of 12 months, after a preparatory phase of about 1 month in which it is “massaged” with a mixture of pepper, vinegar and garlic and then covered with salt. The flesh is bright red, with evident marbling and considerable thickness of white-pink fat. Very pronounced taste and aroma, typical of this product. The noblest part of the prosciutto di cinta.
Our ham is an artisanal product and is subject to variation in weight. You cannot order it directly as each belt has its own unique build and feature.
The price for the heart of our ham is 120€/kg.
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