ROSA DELL’ANGELO PROSCIUTTO CRUDO 30M
Following a traditional production process, the meat is of superior quality and has a higher content of fat to allow for a longer maturation. Over a three-week period they absorb salt in a humidified (80%) and refrigerated (+1 to +4 °c) area, then for three months they rest and dry slowly. The breeze from the sea brings the wood scents crossing the Apennines. Following the weather, windows are alternately opened and closed for nine months. Finally our hams are stored in the cellar: 30 months later their seasoning is completed.