Sheep violin aged about 2 and a half months, a typical “musical instrument” of Val Camonica
The sheep violin ham is a cold cut with a bold and tasty flavor.
Why is it called a violin?
Because its shape resembles that of the musical instrument, and you slice it by resting the ham on your shoulder as if it were a violin.
The sheep leg is processed and sprinkled with aromatic herbs from the Brescia mountains with added red wine.
After a week in brine, the legs are hung and dried to become delicious and healthy hams. Sheep meat is indeed rich in protein and iron.
Nutritional values of sheep violino ham
| Average values | per 100 grams |
|---|---|
| Energy | 855.9 Kj 202.8 Kcal |
| Fats | 4.8 g |
| Saturated fatty acids | 1.3 g |
| Carbohydrates | 0.1 gr |
| Sugars | 0.1 gr |
| Proteins | 39.8 gr |
| Salt | 8.5 g |
| Fiber | 0 g |
