Medium maturated, typical from Vatellina product, it comes from the pork fresh thigh. It is a bit rotund because of the preparation method. After picking, the fat, the rind and all the tendinoud parts are trimmed to obtain the tender heart of the ham. Deboned and salted, then it is sent to the apposite rooms for maturation to be finally put under the mold for pressing. It's a very appreciated product, thanks to its fragrance and low fat intake. Maturation methods come from multi year experience by Salumificio Gianoncelli.