Pack Size – 1/17 LB
Tanara Giancarlo prosciutto is produced with pork meat from the best pig breeding areas of the River Po area. Upon arrival to the factory each pork leg is inspected, trimmed, salted by hand with sea salt, cured, then coated with lard and herbs and hung in the maturation room, where windows are opened to take advantage of the dry, down-slope Langhirano wind – a crucial stage of artisanal prosciutto production. This natural, slow- curing leads to the development of a rich, deep flavor with a well-balanced savory note.