Boneless Ham – Prosciutto Crudo
Selected from the freshest pork legs and carefully salted by expert hands according to time honored tradition. The ham is seasoned 10/12 months, while the boneless 6/7 months. It has a delicate fatty consistency yet is tasty and lean.
Until up to the 1980s, ham legs came with bone. Sor Sesto was one of the first to develop a technique to take away the bone. This is how the Coccia Cut was invented, and has became our registrated trademark . The boneless ham, thus, acquires its distinct flavour and shape. In Gran Riserva Special, stock ham is cured from 8 to 10 months.
