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Sliced Ham Heart


Absolute novelty: from today you can buy online our Ham Heart even in slices, in convenient vacuum packs!


Ham Heart is a cured meat obtained by processing the salted and seasoned inner parts of pork thigh, you can recognize it for the particularly rounded shape and the sweet taste.

To produce the Ham Heart, we choose the most larger, 12-15 kg pork legs, fresh, boneless and properly covered by fat; there is removed the part of the backside.

The Salting process of Ham Heart requires manufacturer’s special skills, it takes place in several stages and needs a vigorous and continuous massaging, that allows small amounts of salt to penetrate in the centre of the meat.

This phase is followed by a rest period in the refrigerating rooms, and consecutively the part without the rind is spread with the precious adrenal fat, the lard obtained from the pork; this allows Ham Heart to season for a period ranging from twelve to eighteen months.

Ham Heart can be considered a variant of cured ham, but most valuable because it is made from the most tasty and juicy part of the pork thigh, and for its production there is, therefore, necessary to deconstruct a thigh, and in this manner to give up to destined it to the ham, that is likewise refined, this, the processing craft, the long maturation, and its delicious taste, clarify the particularly high cost.

Ham Heart has a sweet and delicious flavour, whilst it remains the taste of ham, the Ham Heart has its own gustatory mark, and it deserves to be recognized; It’s a real delight as a starter, wrapped on the breadsticks for the buffet of appetizers and it is perfect for filling sandwiches and scones.




Pork leg, salt.

Produced in a factory where dairy products and gluten-containing ingredients are not used.

It may contain traces of walnuts and pistachios.

Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU).

Store in cool place.





Weight N/A

Sliced 100 gr., Sliced 250 gr., Sliced 500 gr.

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