Sfizioso with Hot Pepper

A leg of pork selected with the bone removed before salting, while maintaining the shape of the whole ham. Salted by hand with a “concia” seasoning consisting of salt, finely ground white pepper, white wine and a pinch of garlic. After 3 months in the seasoning cell, it is greased to avoid surface hardening and in the fifth month sprinkled with finely crushed hot pepper and paprika powder, which give it a tantalising fragrance. The appearance is particularly characterised and is known for its lively red/orange colour, very alluring and original. The flavour is an intense and decisive mix between the spiciness of the Chilli and the fragrance of the Paprika, offset by the sweetness of the ham. Ideal for lovers of strong flavours.