Chef's friend cured ham

Processed and seasoned in the Pastorello plant in Langhirano (PR). Boneless, partially degreased and pressed in a trunk-shaped mold, it offers a cut without scrap and regular from start to finish.
Unique for its low salting that makes it much sweeter than class hams.
Highly valued by restauranteurs.

Aged for at least 12 months.