We de bone the hind leg of a Pig, remove some of the muscle, so we are left with the best section of the leg, sometimes add herbs, and brine the meat to cure. The leg is then steamed with Marsala, pressed, trimmed of fat and sliced very thinly to produce a mouth watering ham.
Packs of 4 slices approximately 100gm
Contains poreservative E221
5 in stock