Boneless roasted ham cut to half cut to half

vacuum-packed in whole pieces

113.00 / VAT included

Typical specialty from Tuscany

SKU ARR03 Categories , ,

With aromatic herbs

We soak the haunches in a water, salt and spice brine for 24 hours. Then we rub them with extra virgin olive oil and spices; we tie them and allow them to rest for 12 hours so that their aromas and flavours blend well.
Finally, we roast the haunches in the oven at low temperature for a whole day to boost their tenderness and wholesome meat flavour. We use 100% pork from pigs born and raised in Italy.

Chef’s Tips

Cut into thick slices, it can be enjoyed warm as a main course.
In this case, it should be heated up on a grid, in the oven, in a frying pan or in the microwave.
To be paired with a structured white wine or a full-bodied red.

Additional information
Weight 4.1 kg

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We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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