The ham “Il Re di Mantova” coming from our Italian pig breeding, is artisanal, high quality and synonym of Italian excellence.
We firmly believe in the value of the short supply chain and local production, where, since more than 20 years, we grow and raise piglets which are intended for our fattening farm. The ongoing attention paid to this productive system (environmental sustainability, animal welfare, food safety) is transformed in the priceless added value of our hams.
The raw ham “Re di Mantova” is characterised by sweetness, delicate and fragrant flavour. It presents itself with a uniform color going from pink to red, surrounded by the pure white of the fat parts.
These properties are detected just from the typical production area, where the cli- mate conditions permit the perfect drying and natural seasoning of the raw ham. Its processing starts from the choice of the pig, which is 100% Italian.
The weight and age mustn’t be, respectively, lower than 160 kg and 9 months. After slaughtering, the thighs considered suitable are identified with the acronym of the breeding and the slaughterhouse.
Its seasoning takes place in Parma area and can be protracted till more than 24 months before reaching our table.The raw ham “Re di Mantova” is about high quality, artisanship and excellence of the territory.
Vendor Biography
The ham “Il Re di Mantova” coming from our Italian pig breeding, is artisanal, high quality and synonym of Italian excellence.
We firmly believe in the value of the short supply chain and local production, where, since more than 20 years, we grow and raise piglets which are intended for our fattening farm. The ongoing attention paid to this productive system (environmental sustainability, animal welfare, food safety) is transformed in the priceless added value of our hams.
The raw ham “Re di Mantova” is characterised by sweetness, delicate and fragrant flavour. It presents itself with a uniform color going from pink to red, surrounded by the pure white of the fat parts.
These properties are detected just from the typical production area, where the cli- mate conditions permit the perfect drying and natural seasoning of the raw ham. Its processing starts from the choice of the pig, which is 100% Italian.
The weight and age mustn’t be, respectively, lower than 160 kg and 9 months. After slaughtering, the thighs considered suitable are identified with the acronym of the breeding and the slaughterhouse.
Its seasoning takes place in Parma area and can be protracted till more than 24 months before reaching our table.The raw ham “Re di Mantova” is about high quality, artisanship and excellence of the territory.