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Ham

Ham
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

The Producers
  Coop. Agricola La Ginestra
Agricultural Holdings - Viggianello (PZ)
  Agrocarne Sud
Agricultural Holdings - Latronico (PZ)
  Salumificio del Colle
Others - Mormanno (CS)

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