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SAN ROCCO NATIONAL PROSCIUTTO
The special trimming that exposes a larger part of the muscle enables us to obtain leaner ham with more compact meat. A diversified final greasing can be carried out on it, thereby obtaining a highly impressive look on the front that enhances visibility. The perfect curing means it can be sliced using both a knife and a slicer.
BONED
Curing: 14/15 months
Size with bone: 9.5/11 kg