The product
Prosciutto Cotto Scelto Magro e Morbido
Lean and delicate cooked ham, with a very soft texture
Code:
78007
Country of origin:
Italy - Piedmont
Weight:
8 kg approx
Minimum order:
1 piece
| Description | Fresh pork legs of medium size, originating in the EU, without shank and with trimmed rump; flavoured with herbs and spices, and slowly steamed |
|---|---|
| Appearance | The slice is particularly lean but at the same time soft, with a compact shape |
| Taste | Sweet and delicate, very soft |
| Maturing | Not expected |
| Curiosity | The shape of the ham guarantees a very high yield when cut, thanks to the limited initial and final waste |
| Our selection | This cooked ham is defined as Scelto (selected) because all four muscles of the whole leg are visible and the residual moisture content (UPSD) is less than 79.5% |
| Suggestions | Excellent enjoyed on its own, on classic toast or in a crispy sandwich with sourdough and pickled vegetables |
| Ingredients | Pork leg, salt, dextrose, sucrose, flavorings, preservatives: sodium nitrite, antioxidants: sodium ascorbate |
|---|---|
| Weight | 8 kg approx |
| Packaging | Vacuum packed in polylaminate bags |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
| Country of origin of the primary ingredient | EC |
| Nutrition Declaration | Energy: 647 kJ / 155 kcal Fat: 8,8 g of which saturates: 3,6 g Carbohydrate: 0,9 g of which sugars: 0,1 g Protein: 18 g Salt: 1,6 g Typical value per 100 g |
The producer
Lenti - Rugger - Santena (TO) - Piedmont
Why we chose them
It all began in 1935, when Attilio Lenti, who had been an apprentice butcher since childhood, moved to Turin and started producing cooked hams.
He opened his first factory and acquired the Beisser patent for intramuscular salting, which reduced the flavouring process from 15 to 5 days. The
entrepreneurial initiative proved to be a success and led the company to grow over the decades, expanding and innovating continuously. Despite
today's advanced production techniques, some stages are still linked to the tradition and craftsmanship of master butchers: tying and moulding are
still done by hand, and the spice mixtures are still created according to Attilio Lenti's original recipes. Careful selection of raw materials, long
maturation times, massaging of the meat to ensure even flavouring, slow cooking: a true art, in which precision, experience and time play a key
role.
In the case of cooked hams, slow, careful and uniform cooking in steam ovens right through to the centre of the ham allows the flavours to be
enhanced to the maximum. All Lenti products are free from polyphosphates, gluten, milk and derivatives.
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