It is obtained from boned pork haunches, subjected to salting and then cooked. The baked ham’s shape is rounded, while inside the cured meat is light pink, with a thin edging of fat, which contributes to the fullness of its flavour, delicate but typical, like the aroma that characterizes it.
It is a product that has been added relatively recently to the Italian cured meat tradition, but, despite this, it is the most appreciated by consumers, both for its nutritional characteristics and for its gastronomic versatility. There are also “roasted” and “herb” versions.