CURED PORK LEG “GRANPIANO FETTASSISI” VACUUM-PACKED a quarter piece from Assisi Salumi – Italy
Derived from pre-sorted pork legs, weighing not less than Kg. 9.5, of adult pork excluding boars and sows, from Holland and/or Germany farms of crossed and selected white breeds.
The salting process uses medium-grain sodium chloride aromatic herbs and spices. Potassium nitrate is used as a preservative.
Salting and curing at a controlled temperature.
Does not contain gluten.
Ingredients: Pork leg, salt, spice mixture, aromatic herb mixture. Preservative: E252
Seasoning: 6 – 7 months
Average Weight: kg. 1.00 – 1.50
Shelf life (Minimum durability date): 6 Months
In this case the cured pork leg it is divided into 4 parts
