Products: Ham with bone of the Montefeltro
Ham is a cut of meat that corresponds to the hind leg of the pig up to the firs t raw of tarsus bones.
It is strictly salted dry with the addition of Tellicherry pepper at temperatures between +3 / +5 in a moist and unventilated environment . During the aging, important biochemical and enzymatic processes take place, which, together, bring the characteristic aroma and flavor of the ham. Ripening time: depending on the size and weight, however over 14 months.
Bottega della Carne "Celli" di Cedrini Donatella - P.IVA 00829890417 - C.F. CDRDTL57C64H949H - SDI: M5UXCR1
Via IV Novembre, 11 - 47863 Novafeltria (Rimini)
Phone: +39 0541 920267 - E-mail: labottegadellacarne@libero.it - PEC: bottegadellacarne@id-postacert.it
Via IV Novembre, 11 - 47863 Novafeltria (Rimini)
Phone: +39 0541 920267 - E-mail: labottegadellacarne@libero.it - PEC: bottegadellacarne@id-postacert.it
