National raw ham aged for at least 20 months

Ghiotto National Dry-Cured Ham, 20 Months is made from carefully selected pork legs of national origin, processed according to controlled production methods that ensure consistent quality, food safety, and reliability. The 20-month curing period, long and carefully monitored, allows the development of an intense yet well-balanced aromatic profile, enhancing the meat’s natural sweetness and giving the product a texture that is both compact and tender—typical of high-quality dry-cured hams.

The product is precisely sliced and packaged in a protective atmosphere, a technology designed to preserve its organoleptic qualities, natural color, and aroma over time. This packaging system ensures freshness and ease of use, making the national 20-month dry-cured ham ideal for appetizers, charcuterie boards, and gastronomic preparations, in full compliance with Ghiotto’s high quality standards.