The Cooked Ham from Salumificio Freoni Danzi is a product classified as high quality, originally processed from selected thighs, flavored with spices and aromas, steamed and vacuum packed and pasteurized. Cooked ham is a food with a long history and tradition, dating back to ancient Rome, where traces of pork meat processing recipes were found. It is a "large roast" whose discovery is attributed to the Romans who, during wars in Northern Europe, sought to facilitate the cooking of roasted pork thigh by boiling it in water and aromas. Its production requires some essential phases: the selection and slaughter of the pig, the processing of the hind leg, steaming and packaging. The quality of the ham depends on the amount of water present in the meat; the more moist the ham, the lower the quality. Care must also be taken in what is purchased, as cooked ham is often replaced by a similar but less valuable product: cooked pork shoulder. By effect of a decree of the Ministry of Productive Activities of 2005, there are three categories of this salami reflecting three levels of quality. The "cooked ham" is the basic product, made through the processing of pork thigh, with a moisture content less than or equal to 81%. The second category is the "selected cooked ham", which must have at least three of the four main muscles of the thigh visible and a moisture content equal to or less than 78.5%. The third category is the "high quality cooked ham", more valuable and sought after, which mandatorily requires the use of deboned thigh and a moisture content below 75.5%.
Shipping costs £40.63, free over £252.30
The Cooked Ham from Salumificio Freoni Danzi is a product classified as high quality, originally processed from selected thighs, flavored with spices and aromas, steamed and vacuum packed and pasteurized. Cooked ham is a food with a long history and tradition, dating back to ancient Rome, where traces of pork meat processing recipes were found. It is a "large roast" whose discovery is attributed to the Romans who, during wars in Northern Europe, sought to facilitate the cooking of roasted pork thigh by boiling it in water and aromas. Its production requires some essential phases: the selection and slaughter of the pig, the processing of the hind leg, steaming and packaging. The quality of the ham depends on the amount of water present in the meat; the more moist the ham, the lower the quality. Care must also be taken in what is purchased, as cooked ham is often replaced by a similar but less valuable product: cooked pork shoulder. By effect of a decree of the Ministry of Productive Activities of 2005, there are three categories of this salami reflecting three levels of quality. The "cooked ham" is the basic product, made through the processing of pork thigh, with a moisture content less than or equal to 81%. The second category is the "selected cooked ham", which must have at least three of the four main muscles of the thigh visible and a moisture content equal to or less than 78.5%. The third category is the "high quality cooked ham", more valuable and sought after, which mandatorily requires the use of deboned thigh and a moisture content below 75.5%.
