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Ham (PN Pollino) (photo by PN Pollino)

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Ham
Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) for 20 days, then it is washed and cured again (with table salt) for other 20 days. Territory: Pollino National Park Shape: characteristic Size/Weight: 8.00-12.00 kilos Consistency: soft Produc...>>
(PN Pollino)

Products

25 Products. Results from no. 21 to no. 25 (Sorting: Category > Product)

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Quality Brands		Product		Category

		Ham Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) ... >> (PN Pollino)		Cold Cuts
		Lard from the Pig's Cheek (Guanciale) Production features: The pig's cheek is first of all isolated, and then squared off. It is left stan... >> (PN Pollino)		Cold Cuts
PAT		Soppressata Production features: It is produced using the finest cuts and adding salt, black and white pepper. O... >> (PN Pollino)		Cold Cuts
		Greco Passito In the Municipality of Bianco and partly in the Municipality of Casignana, in the province of Reggi... >> (PN Aspromonte)		Wine
		Moscato Passito of Saracena Moscato of Saracena, Slow Food Presidium since 2002, is a sweet nectar obtained from Moscatello, Gua... >> (PN Pollino)		Wine

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