Il Poggio raw black ham 24 months: price and online sale

Il Poggio raw black ham aged at least 24 months

€ 789,90 for 10 kg ca.

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Product shipped in thermal packaging (+1.90 €)
Delivery in: 2 - 4 days, free for orders over 990,00€, otherwise 149,00€
Availability: Excellent

Il Poggio raw black ham aged at least 24 months

Obtained from the selection of the best hind legs of the heavy Italian pig, raised on a carefully studied diet to give it the characteristic rosy color and the unmistakable sweet flavor, Poggio is an exclusive ham presented on the bone.

To prepare this ham, the best hind legs of the heavy Italian pig, raised for 10 months on a diet designed to enhance the healthiness and sweetness of the main product of the highest Italian cold cuts, have been selected.

Poggio is exclusively selected for you with the bone, certain that the maximum quality of the ham is expressed in the intact product.

The Prosciutto Crudo of Salumificio Pedrazzoli is also presented in the Black & White version, meaning white pig and black pig.

Protected Designation of Origin according to law 26/90E of reg. (EC) 1107/96

Average weight 10kg

Minimum aging 24 months - 36 months depending on the weight

Duration 365 days

Salumificio Pedrazzoli, Emilia Romagna

Pedrazzoli has dedicated this luxury line to those seeking excellence by combining high-quality products with unique design and look. Q+ is a collection of extra products because it represents the values of traditional charcuterie, embodies the philosophy of healthy eating, and narrates the virtues of a land rich in sentiment and flavors. For this line, the Pedrazzoli family uses highly matured meats from pigs weighing over 200 kg and ensures a minimum aging period. All products have also been designed to be true gifts for special occasions or celebrations. Great Italian chefs and industry magazines have dedicated initiatives to promote these unique charcuterie products in Italy. Among the luxury Q+ products are not only white pigs but also the rediscovery of the ancient Black Pig, a living historical testimony of the charcuterie tradition of the Po Valley. This was the pig that grazed these lands during the Roman Empire; an indigenous breed characterized by its black coat and long wattles. A nearly two-year, free-range life among the woods of the Emilian hills. Extended aging (over 6 months) distinguishes the Q+ line of Black Pig Ham.