ABOUT THE PRODUCT
Traditional Tyrolean specialties obtained from pig ham, boneless, without breast, trimmed of tendons and fat, subjected to dry-salted, smoked and aged for about 4-5 months. At the end of the curing it is washed, cut in half and dried
ABOUT THE PRODUCER
Salumificio Ibis, located in Busseto, a little town nearby Parma, in the Northern Italy. The area has always been considered the cradle of high Italian charcuterie thanks to the right combination of its tradition, climate and the passion of its people.