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Prosciutto Cotto. Minimum Weight 2kg

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 Mauro and Chiara Casetta use hams from their own free-range, Large White pigs to make their prosciutto cotto. The hams are marinaded in an aromatic brine for a few days then cooked overnight in metal moulds. 3 days later the meat is rested and tender and the hams are ready to eat  


Pork, salt, Marsala wine, honey, garlic, E250