It is called the King of Italian Charcuterie. It is obtained from the rear leg of heavy pigs, exclusively born and raised in the Italian regions of Emilia Romagna and Lombardia. The taste is sweet and delicate, with intense and persistent flavor. The only ingredients used are pork meat, salt and pepper; the product is seasoned in humid cellars for at least 15 months, the weight is approx. 4.5/5 KG.