Organic pork legs are used to make prosciutto. They're carefully rubbed with sea salt and dry cured according to Arnoldo Fumagalli's time-honoured family recipe. His son Cesare then keeps a watchful eye throughout the months of maturation resulting in a prosciutto which is unmistakably delicate, tender and sweet.
Arnoldo Fumagalli has been producing fine quality Italian charcuterie for over 70 years. His free-range, organic pigs roam along the Po River in Northern Italy. They enjoy a life in the open air, where they can run free and feed on an all-natural diet of organic cereals and grains.
Pork (94.52%), Salt* (* = Approved non-organic ingredient)
Nutritional Information per 100g/ml
Energy (kJ): 1070
Energy (kcal): 257
Protein (g): 27
Carbohydrate (g): trace
Fat (g): 16.5