A finely marbled cooked ham obtained from carefully selected pork legs, boned by hand, leaving the rind intact, hand-seasoned with all natural flavours and wrapped in netting. The meat is then slowly steamed, before finishing with a delicate browning. It is immediately recognizable for its inviting bread-crust colouring and consistent, white fat covering. Its pinkish slices offer soft, red, soluble nuances, a delicate aroma and a rich, harmonious taste.
Slice without the rind but keeping a layer of covering fat so as not to lose sweetness or roundness. On its own you can fully appreciate its delicate flavours and aromas, though it pairs well with simple bread, fresh, delicate cheeses or vegetables dipped in delicate extra-virgin oil from olives such as the Taggiasca variety. In terms of wine, we'd recommend an Aosta Valley red, such as Petit Rouge Valle d’Aosta DOC, or a white, such as Vermentino di Gallura.