Boneless Molise Ham

Boneless Molise ham is one of the typical products of Molise.

It is obtained using boneless legs of Italian pigs raised and slaughtered exclusively on our farm in Molise.

It is dry salted with salt and natural flavours and then aged.

Once the seasoning process is complete, the product is stored using pepper.

With an intense aroma, characterised by a sweet and delicate flavour with a more marked aftertaste.

Some people prefer it sliced very thinly. Others enjoy it in thick slices or coarsely diced.

The best way to fully enjoy the refined flavor of Molise raw ham is to cut it into very thin slices and eat it raw, alone or with fresh bread or melon.

Molise ham is mainly enjoyed raw but also in first course preparations (mushrooms and ham, peas and ham, cream and ham) or rustic dishes (savoury pies, focaccias, omelettes).

To be enjoyed with a good AE Tintilia wine and Molise cheeses

The deboning of Molise raw ham is an important process, well known to industry experts.

It is a job that requires skill and experience that can be acquired over years, as well as skill and speed of execution on the part of the butcher.

Our hams are deboned directly by the producer.

It is a product subject to natural weight loss.