Selected raw materials, Valtellina tradition and pure air of the Central Alps are the three secrets of “Fiocco di Valtellina” cured ham. Produced with the leanest pork legs selection, the salting is done by hand with a spices-and-salt ancient recipe and the slow curing process in premises with a perfect microclimate.
Pork meat, salt, dextrose, spices.
Store in refrigerator from 0 to +4°C,
Once the product is open, use it within a few days.
The product is free from allergens, milk proteins and gluten.
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