National ham aged 18 months

The national ham is a ham made with Italian meats, which follows the manufacturing, salting and maturing procedures of the tradition of the master butchers.

The realization of the "raw" is made up of various phases: first of all it is massaged and salted, this is a procedure that is carried out in the best ham factories in the area, where the machines are accompanied by manual work. Subsequently the ham is left to rest: the salt absorbs most of the excess liquids, giving the meat a first "flavour".

After the first few days (in which the product is left to rest horizontally) a second process takes place: a massaging of the meat with a consequent resting phase.

After a few weeks we proceed to the final processing of the meat, which has now absorbed the right amount of salt, and we move on to the gristle.

At this point the actual curing begins: depending on the size of the ham and the type of compactness desired, the curing can last from 9 to 24 months.

National ham can have a variable weight and usually weighs around 8 kg.