It is a ham hot as the sun that made the grapes ripen on the happy hills of the Langhe, as mysterious as cellars shadows in which it remains to mature, closed in oak barrels.
While aromas sucked from grapes interpenetrate with those of prized meat of pigs raised with five noble cereals, the slice takes on a beautiful antique pink color, with ruby transparencies, and a scent that recalls the lands we love.
The VINACCE should be sliced at room temperature, it is a rare ham for gourmets.

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