Prosciutto Italiano Boneless Size:Unit they are still juicy because

they are still juicy because they do not almost completely lose their liquid

and protected worldwide by a patented process

2% (tuber aestivum vitt

After curd formation and draining

by processing in three different machines

Prosciutto Italiano Boneless Size:Unit they are still juicy becauseThis boneless Prosciutto Italiano Italee is aged for a minimum of 16 months. This shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. Salt cured and air dried. Our Prosciutto Italiano is made according to age old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy. Suggestion: Slice and enjoy the prosciutto as is. You may cook or fry as desired a great snack is to roll