MEC Ham on the Bone
Foreign-sourced leg, mainly German; salted and cured in Langhirano. Average maturation 12-14 months
Smaller and leaner than domestic.
| COD. COMPANY | SEASONING | PACKING | WEIGHT |
| PE04 | 12 months | Whole | 8500 g approx. |
Foreign-sourced leg, mainly German; salted and cured in Langhirano. Average maturation 12-14 months
Smaller and leaner than domestic.
| COD. COMPANY | SEASONING | PACKING | WEIGHT |
| PE04 | 12 months | Whole | 8500 g approx. |
