Roasted ham

From fresh whole legs of Italian pigs. They are carefully boned, paying great attention to avoid shearing the muscles and the bres of this savoury and delicate meat. Light rubbing with salt, sage and rosemary follows, before slow cooking in the oven for the time required (depending on the weight of the leg) and resting to cool down. The special recipe and the quality of the meat will yield softness, fragrance, and true and delicate flavour.