Reserve Ham 30 Month Aged
Proscioutto Crudo 30 Mesi
Hand Sliced, Cured, Reserve Ham aged for 30 Months
A lot of patience is needed to perfect this beautiful ham as the process to create it is a very long and slow one;
Pork leg of superior quality is left in a humidified and refrigerated room for 3 weeks to absorb salt. Then for three months it is left to rest and dry.
The ham is then put in a room for 9 months where the windows are alternately opened and closed to let in the foresty, sea breeze crossing the Apennine Mountains.
Finally the ham is aged in cellars for 30 months before being finely sliced and packaged by hand.
Rosa dell’Angelo, Made in Italy