The national cooked ham Come una volta Brivio is made with selected Italian pork legs, the same used for the production of Crudo di Parma. This cooked ham does not contain many preservatives such as polyphosphates, antioxidants, glutamate, and milk derivatives. The leg is deboned and then cooked, resulting in an extraordinary and unique cooked ham. The ham weighs about 11 kg; it is recommended to open it and vacuum pack it. It is excellent when sliced thin, sweet and flavorful, one of the best cooked hams on the market. Pairings: excellent consumed with bread, as a base for many recipes, with medium-aged cheeses, and with Prosecco DOCG. Storage: keep refrigerated, cover the cut part with a cloth. Processing: the selected legs are manually deboned, trimmed, and cleaned of excess muscle, fat, and rind. They are then injected with brine made of water, salts, and natural aromas without added polyphosphates, gluten, milk derivatives, or glutamate. The boiled aromas are produced using whole vegetables and spices. The legs are massaged to fully absorb the brine and soften the muscle masses, facilitating the molding phase which consists of placing the legs inside molds for cooking in steam ovens. After cooking, the hams are cooled, removed from the molds, and vacuum packed. Aging: 24 days.
Price VAT included
The national cooked ham Come una volta Brivio is made with selected Italian pork legs, the same used for the production of Crudo di Parma. This cooked ham does not contain many preservatives such as polyphosphates, antioxidants, glutamate, and milk derivatives. The leg is deboned and then cooked, resulting in an extraordinary and unique cooked ham. The ham weighs about 11 kg; it is recommended to open it and vacuum pack it. It is excellent when sliced thin, sweet and flavorful, one of the best cooked hams on the market. Pairings: excellent consumed with bread, as a base for many recipes, with medium-aged cheeses, and with Prosecco DOCG. Storage: keep refrigerated, cover the cut part with a cloth. Processing: the selected legs are manually deboned, trimmed, and cleaned of excess muscle, fat, and rind. They are then injected with brine made of water, salts, and natural aromas without added polyphosphates, gluten, milk derivatives, or glutamate. The boiled aromas are produced using whole vegetables and spices. The legs are massaged to fully absorb the brine and soften the muscle masses, facilitating the molding phase which consists of placing the legs inside molds for cooking in steam ovens. After cooking, the hams are cooled, removed from the molds, and vacuum packed. Aging: 24 days.
| Energy (kcal) | 155 |
| Carbohydrates (g) | 1 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 7 |
| of which Saturates (g) | 4 |
| Protein (g) | 22.1 |
| Sale (g) | 1.7 |
