I Gran Re Ham, Leg Removed and Packaged in Netting

The I Gran Re project stems from over 200 years of experience in charcuterie production by the Beretta family. The line offers products for the deli counter with noble origins and high artisanal value, with the aim of selecting only the best from the regions that symbolize Italian culinary tradition. Produced using traditional methods, it is called "sgambato" because it is deboned while fresh, opened like a book, and aged without the bone. It is then cleaned with a knife and subsequently stuffed. The selected raw materials are combined with the professionalism of master butchers in cutting and cleaning. The result is a raw ham characterized by lean meat. For those who love an aromatic product with a fragrant and decisive flavor.