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Description |
The Prosciutto di Fabriano identifies the thigh or shoulder of the pig.
Is prepared with salt, ground pepper, perfume of wine, vinegar and garlic, without other ingredients, it is left to dry for 45 days in rooms heated by a fireplace.
The period of natural aging process varies with the size of the product and not less than 12 months.
Minimum weight: 9 kg
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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