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Ham

Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) for 20 days, then it is washed and cured again (with table salt) for other 20 days.

  • Territory: Pollino National Park
  • Shape: characteristic
  • Size/Weight: 8.00-12.00 kilos
  • Consistency: soft
  • Production period: all year round
Further information

Ham
Ham
The Producers
Typology: Agricultural Holdings
Locality: Viggianello (PZ)
Typology: Agricultural Holdings
Locality: Latronico (PZ)
Typology: Others
Locality: Mormanno (CS)
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