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V.G. Volpelli Giuliano

Slice of Prosciutto Crudo "National Reserve" 15 months - 2.5/3 kg

Slice of Prosciutto Crudo "National Reserve" 15 months - 2.5/3 kg

Regular price €69,90 EUR
Regular price €84,90 EUR Sale price €69,90 EUR
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Prosciutto nazionale is a ham made from Italian meat, which follows the processing, salting and curing procedures of the tradition of master pork butchers.

The making of "crudo" consists of several stages: first of all it is massaged and salted; this is a procedure that is carried out in the plants of the best ham factories in the area, where machines are accompanied by manual labor. Then the ham is left to rest: the salt absorbs much of the excess liquid, giving an initial "flavor" to the meat.

Following 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 subsequent resting phase.

After a few weeks, the final processing of the meat, which by now has absorbed the right amount of salt, is carried out, and we move on to the sugnatura.

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

Cutting is done on site after the order is processed, this is to maintain the freshness and quality of the product; therefore, the delivery time for this product varies from 4 to 7 days.

Shipping

La spedizione di Black Drops è curata da Mail Boxes Etc, broker di corrieri che solitamente affida spedizioni a GLS, UPS ecc.

La nostra spedizione prevede 1-3 giorni lavorativi in Italia, sopra 79€ di ordine è gratuita e sotto 79 € al costo di 6,90€.

In Europa invece è di 4-6 giorni lavorativi, gratuita per ordini minimi di 150€ e al di sotto di 150€ di ordine al costo di 19,90€.

Per gli Usa la spedizione ha un costo di 49€.

La spedizione fuori dall'Europa (USA, Gran Bretagna ecc.) ha tasse doganali che non dipendono da Black Drops e sono diverse per ogni paese.

Una volta effettuato l'ordine arriverà una mail con il tracking dell'ordine per poterlo monitorare.

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