Boneless seasoned pork leg
About 2.7 Kg. Vacuum packed. First choice pork
Seasoned pork leg
This particular cut from the meatiest part of the pig’s leg is obtained by salting the fresh leg without the bone and, once it has matured (which takes about 9/10 months), the most valuable and precious part is obtained which is then preserved in vacuum-sealed packaging.
With a slightly spicy aroma and strong taste, like any good product of Tuscan origin, it is the result of the skilful mastery of the Sienese and Florentine pork butchers who manage to obtain an excellent result starting from a raw material of the absolute highest quality. We can define this product as the perfectly balanced compromise between modernity and practicality on one hand, and artisanal craftmanship on the other.
The typical combination is with the sweetness of melon and figs or the sapid flavour (AE: Flavor) of the artichokes in oil.
To be appreciated with a bottle of Donna Donella red wine.
Interesting fact: Panisperma
The first news about the salting of the pig’s leg goes back to the Etruscan civilization dating back to the 5th – 6th century BC. and, consequently, to our Tuscan region, but above all this practice had great development in ancient Rome to the point that there is still a Roman road called “Panisperna” (panis = bread and perna = pork leg), to remember how this tradition of the salting of the pig’s leg has its roots in very distant times.
How to preserve the pork leg
If stored intact in vacuum-sealed packaging, it can last up to 10/12 months in the fridge at a temperature of 4 ° / 7 ° C. (39 ° / 44 ° Fahrenheit). Once opened, we recommend it be consumed within 4/5 weeks, keeping it wrapped in plastic cling film (AE: Plastic wrap) or in a slightly damp cloth at the recommended temperature.
|Country of origin||
up to 9 months