Dry Cured Gran Milano Prosciutto Boneless

With only three carefully selected ingredients: meat, salt and air. Only from heavy-weight pigs for the highest product quality. With a quality mark directly branded on the pork rind. With minimum 14-month curing which enhances the typically sweet and delicate taste of the product. Produced and cured by “Charcuterie Mastri “in Italy. Without any nitrites and nitrates. Standing out for its redondo shape which makes it suitable for knife-cut and reduces product waste. SELECTION From carefully selected European farms following Rovagnati strict quality standards. Only heavy-weight pigs. Strict selection of the best pork thighs to satisfy the highest quality standards of Rovagnati : only 50% of the supllied legs effectively become Gran Milano. PRODUCTION Same production process of Prosciutto di Parma in Rovagnati Felino plant. Use of the biggest pork thighs, suitable for a long curing of at least 14 months. No added nitrites and nitrates with redondo shape, suitable for knife-cut and product waste reduction TASTE Sweet and delicate, thanks to a minimum use of sea salt and heavy-weight pork meat selection. Organoleptic profile (“aromatic tree”) certified by Centro Studi Assaggiatori. THE AROMATIC TREE Prosciutto crudo Gran Milano has a specific identity card showing its unique aromatic features and constant quality, certified by Centro Studi Assaggiatori (Sensory Evaluation Center), the most advance sensory analysis centre in Italy. Gran Milano aromatic tree graphically represents its peculiar taste and flavor: from nuts and black Pepper to hints of white flowers, honey, herbs and rosemary. THE NAME Prosciutto crudo Gran Milano is based on the “aperitivo” ritual which has become part of Italian tradition, especially in Milano. With Gran Milano Rovagnati wants to pay tribute to the ultimate conviviality moment with a unique product of excellent quality. HOW TO HANDLE IT After removing the vacuum packaging, dry prosciutto surface from the unctuous coating with a paper or a clean towel. Then remove the rind and the fat parts. Be careful not to remove too much of it as fat helps keeping the meat tender and preserves the natural organoleptic charcateristics of the product. Use a slicing machine before serving, starting from the “fiocco” (the back of the pork leg). After slicing always cover the product with tinfoil or transparent foil and put it in the fridge between 33,8° F and 44,6° F. View Item Spec Sheet