It is a cured ham made from boned pork leg, which is salted, seasoned, cold-smoked and short-cured.
It combines the northern European tradition of smoking with the process of curing using salt and spices, typical of the Po valley.

Exclusive Rovagnati quality and flavours.

Listed in the AIC Guide*

*See the official Italian Coeliac Association (AIC) website for more information on coeliac disease and a gluten free diet: www.celiachia.it

Nutritional values per 100 grams

Energy 1060 kJ - 254 kcal
of which saturated fatty acids
15 g
5,9 g
of which sugars
0,7 g
0 g
Proteins 29 g
Salt 4,4 g