CURED HAM LESSINIA 7+

Italian pigs reared in Lessinia, name and identification number of livestock and of the single leg available. As they arrive at the factory, the legs are salted and herbs are added (hand-picked by the Officinal Lessinia association). Herbs that are used are: -Juniper: Natural antioxidant, excellent replacement for pepper from the times of the Romans -Yarrow: Preservative effect, improves blood circulation, balances blood pressure fluctuations, bitter taste -Wild cumin: with a milder flavour than regular cumin, it grows in altitude between 800 and 2.000 meters above sea level, antimicrobial, restores bacterial flora For three months the hams are put in refrigerators at a temperature between 2°C and 4°C. In the middle of this period (after a month and a half) they are trimmed, so as to give them the final shape. Drying – 3 months Washing in hot water to remove the salt Drying – 2 months Greasing Aging – further 2 months Smoking with beech wood (non-resinous, in as the resin when burning creates dioxin)