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LO STAGIONATO
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 a slicer.
FLAT DEBONED OR BONED
Curing: 14/15 months
Deboned size: 7.5/10 kg