COOCKED ITALIAN HAM RISERVA - HIGH QUALITY
whole 8 kg approx v.p.

12,00 VAT included


free
Availability: yes
Product code CO 120
Category COOKED HAM
Availability yes
More items available upon order no

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DESCRIPTION:
According to consumer preference, cooked prosciutto ham is undoubtedly the prince of Italy’s cured meats.
It is a highly appreciated product, especially when considering its taste and nutritional characteristics. Cooked prosciutto is among the most versatile cured meats.
It is used as a basic ingredient in many recipes, as the main food or mixed with other ingredients.
It is made from the thigh of a hog, cut before the femur, HAND DEBONED and without the foot.
The first step is to rub the selected fresh meat to favour the absorption of flavouring agents (salt, pepper, bay, juniper…) WITH NO POLIPHOSFATE, STARCHES, STARCH, MILK PROTEIN, SOYBEAN PROTEINS, EDIBLE GELATIN ADDED AND THE HUMIDITY SHOULD NOT EXCEED 75.5 PERCENT. The hams are then placed into special moulds that give them the characteristic pear or barrel shape.
The next phase is vapour cooking, after which the hams are allowed to cool and then prepared for packaging.
Soft, delicate, velvety when cut, cooked prosciutto is pink in colour with white marbling. It has a pleasant aroma and a delicate, aromatic taste.
To enjoy the taste to the fullest, it is advisable to slice the ham thinly.
Cooked prosciutto is known as a light, healthy, and nutritious product:
INGREDIENTS of cooked prosciutto ham (100 g):
Edible part 100%
Water 62.2 g
Protein 19.8 g
Fat 14.7 g
Saturated fatty acids 5.10 g
Monounsaturated fatty acids 6.05 g
Polyunsaturated fatty acids 2.45 g
Cholesterol 62 mg
Kcal 215
NUTRITIONAL VALUES:
Protein gr. 18
Fats gr. 4,5
carbohydrates gr. 1
Energy value kcal/kj gr. 117/487
DURING STORAGE:
The sliced ham can be stored in the refrigerator for about 2 days, well covered.
Whole, may be stored in the refrigerator for 1 month. Once started you must cover it with cling film.
Vacuum packed, may be stored in the refrigerator for 3 months about.

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