Antico Nero d’Aspromonte shoulder ham is produced using traditional methods from the front leg of native black pigs from Aspromonte that are free-range. Slow curing gives the shoulder ham an intense flavor, with hints of game, an aromatic scent, melt-in-the-mouth texture, and savory taste.
Size: 7 Kg.
Tasting Note
Shoulder Ham up to 30 Months
Curing: 540 days.
Aging: 360 days.
Taste: Soft fat, sufficiently lean and firm, intense and wild flavor.
Shoulder Ham up to 36 Months
Curing: 540 days.
Aging: 540 days.
Taste: very deep, wild, satisfying, persistent aromatic profile.
Shoulder Ham up to 42 Months
Curing: 540 days.
Aging: 720 days.
Taste: Surprising earthy, herbaceous, and slightly woody notes from the forests of Aspromonte, which give the tasting experience a sense of place.
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