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Salumi di Suino di San Patrignano
The legs from a cross between the Mora Romagnola and Large White pig breeds are coated in white wine, salt and pepper, then dried and seasoned with pepper. We only choose the best legs to take to Parma to be cured. The ham is compact with a fragrant aroma and a delicate flavour that isn’t too strong. Cured for about 24 months. Available all year round.
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