Braised and Smoked Cooked Leg cut to half

vacuum-packed halves

148.00 / VAT included

Typical specialty from Lombardy

SKU PRO35 Categories ,

Braised and Smoked

Made using only whole haunches from Italian heavy pigs.
First, the haunches are steamed for a whole day.
Braised in the oven, they then acquire an exquisitely crisp exterior, whilst preserving the soft interior obtained by steaming.
Finally, they are lightly smoked for an irresistible flavour.
Slow and high-precision processing methods used by the best deli meat producers in 1930s Lombardy.
A sumptuous journey through the memory of taste.

Chef’s Tips

Thickly sliced and lightly heated, it makes an utterly unique main course, garnished with a tomato salad and balsamic vinegar glaze.
Thinly sliced, it can be served as an extra-special appetiser with an astounding flavour and intense aroma.
These wonderful organoleptic features are enhanced by a traditional-method spumante
or aromatic white wine from Trentino-South Tyrol, such as Gewürztraminer.

Additional information
Weight 5.7 kg

Discover The Range

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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