Merk: Salumificio Rossi

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The shoulder is the front leg of the pig. It is separated together with the scapula from the rest of the body.

To prepare the ham the leg is cut in a round shape. After that the ham is salted with coarse sea salt. Weekly, the salt is washed off with lukewarm water and then the ham is massaged again with salt. After twenty days the shoulder ham is hung in a cool, dry place and allowed to mature for 3 months.

Thereafter, the ham gets a protective layer of grease, which is rolled in flour. The parts where there is no rind are provided with a pepper crust.