Toskanischer Schinken (ca. 2500 g; vakuumiert), Montalcino Salumi import The wine remains in the

The wine remains in the barrel for eight to ten months and undergoes malolactic fermentation

Only 200 were produced in total

Im Jahre 1994 machte Francesco Leanza das Land urbar

about 30 years old

ein winziger Hauch Teer und Goudron

Toskanischer Schinken (ca. 2500 g; vakuumiert), Montalcino Salumi import The wine remains in theThis ham is made from free range Tuscan pigs and has a very spicy flavor. The ham is boneless and coated with a layer of pepper. It is aged for at least 18 months. It has a very spicy taste. It has a maturation period of at least 18 months and is soft and ranges from deep to light red when sliced. Ideal for a Tuscan buffet. By pre order, it is also available seasoned with fennel or pepperoni. Ingredients: pork, salt, pepper, natural flavors, spices,