Ragogna's Ham

Ragogna's Ham is produced from the hind legs of the pig, matured for a minimum of 12 to a maximum of 40 months. The size at the end of maturation is between 9 and 12 kg (with bone) and between 7.5 and 9.5 (without bone). Ragogna hams, following the tradition widespread in the area, are processed and matured keeping the end part (the characteristic 'piedino').

(Image taken from the website: www.fllimolinaro.it - Prosciuttificio F.lli Molinaro S.R.L.)