The Sugar Free Cooked Ham by Pertus Prosciutti is made with selected pork legs. In this cooked ham, Pertus does not add many preservatives like polyphosphates, antioxidants, and especially no sugar, making it healthier and ensuring the flavor is not artificial. The leg is deboned and then cooked, resulting in a fantastic and unique cooked ham. The ham weighs about 8 kg; we recommend opening it and vacuum sealing it. Excellent when sliced thin, sweet and flavorful, one of the best cooked hams on the market. Pairings: Pertus cooked ham is excellent with bread or as a base for many recipes, great with medium-aged cheeses and Prosecco DOCG. Storage: Keep refrigerated, cover the cut part with a cloth. Processing: The selected legs, divided into homogeneous batches based on weight, are manually deboned, closed, trimmed, and cleaned of excess muscle, fat, and rind. They are then injected with brine composed exclusively of water, salts, natural flavors without the addition of polyphosphates, gluten, dairy derivatives, and glutamate. The boiled flavors are produced using whole vegetables and spices. The legs are then massaged to fully absorb the brine and soften the muscle masses to facilitate the subsequent molding phase, which involves 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
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The Sugar Free Cooked Ham by Pertus Prosciutti is made with selected pork legs. In this cooked ham, Pertus does not add many preservatives like polyphosphates, antioxidants, and especially no sugar, making it healthier and ensuring the flavor is not artificial. The leg is deboned and then cooked, resulting in a fantastic and unique cooked ham. The ham weighs about 8 kg; we recommend opening it and vacuum sealing it. Excellent when sliced thin, sweet and flavorful, one of the best cooked hams on the market. Pairings: Pertus cooked ham is excellent with bread or as a base for many recipes, great with medium-aged cheeses and Prosecco DOCG. Storage: Keep refrigerated, cover the cut part with a cloth. Processing: The selected legs, divided into homogeneous batches based on weight, are manually deboned, closed, trimmed, and cleaned of excess muscle, fat, and rind. They are then injected with brine composed exclusively of water, salts, natural flavors without the addition of polyphosphates, gluten, dairy derivatives, and glutamate. The boiled flavors are produced using whole vegetables and spices. The legs are then massaged to fully absorb the brine and soften the muscle masses to facilitate the subsequent molding phase, which involves 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
