{"id":6336,"date":"2022-02-01T09:53:59","date_gmt":"2022-02-01T09:53:59","guid":{"rendered":"http:\/\/umbertoboschi.it\/?page_id=6336"},"modified":"2023-11-08T10:35:07","modified_gmt":"2023-11-08T10:35:07","slug":"cooked-ham","status":"publish","type":"page","link":"https:\/\/umbertoboschi.it\/en\/cooked-ham\/","title":{"rendered":"Cooked Ham"},"content":{"rendered":"\t\t
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Cooked Ham<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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HIGH QUALITY FOR A TASTE LOVED BY ALL<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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An ancient recipe to make the best, naturally.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cavalier Umberto Boschi was one of the first, over 50 years ago, to have faith in this product. Our Prosciutto Cotto is obtained from a whole leg of pork, a fundamental characteristic for recognising its quality, identifiable by its homogeneous colour and the perfect form of the slice.<\/p>

The absence of polyphosphates, gluten, lactose and and only spicing with natural flavourings characterise all of our Cooked Hams.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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How we process it<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In the Felino factory there is a special room that smells just like an old grocery store and it\u2019s where we keep the jute sacks full of natural spices. Black pepper, juniper, coriander, rosemary and cloves are just some of the spices we use to flavour our cooked hams, avoiding the use of artificial flavourings, jellies and other agents.<\/p>

The whole pork legs are then covered in this flavourful mix before being cooked in steam ovens, just like in the old days. Only in this way, following the original recipe step by step, can we be sure of the quality and wholesomeness of the finished product.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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How we process it<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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In the Felino factory there is a special room that smells just like an old grocery store and it\u2019s where we keep the jute sacks full of natural spices. Black pepper, juniper, coriander, rosemary and cloves are just some of the spices we use to flavour our cooked hams, avoiding the use of artificial flavourings, jellies and other agents.<\/p>

The whole pork legs are then covered in this flavourful mix before being cooked in steam ovens, just like in the old days. Only in this way, following the original recipe step by step, can we be sure of the quality and wholesomeness of the finished product.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LORENZO BOSCHI SAYS<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Did you know...?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The cooked ham market is vast and therefore it is necessary to be able to recognise quality in order to bring a tasty but healthy product to the table. Some cooked hams are “reconstituted”: instead of using a whole leg, several cuts are pressed together. They can be recognised by the consistent different colouring of the slice and the presence of abundant jelly.<\/p>


Watch the video to discover these and other curiosities about cooked ham!<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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