Pera National Ham in Tranci
Cold cuts

Pera National Ham in Tranci

85,00 €

Pear National Ham in a compact and generous slice, vacuum-packaged with the natural and irregular shape of the boneless cut — not the geometric perfection of an industrial product, but the authentic beauty of a hand-crafted sausage. Once opened, the outer surface is dark and dry, marked by the 20 months of aging on the wooden stairs of the Apennines — a natural patina that tells the time and place of aging. At the cut it reveals an interior of a warm and deep pink, with the veins of white fat distributed with generosity and natural harmony — visible, abundant, melting. The grain is compact and homogeneous, the texture soft and yielding under the knife. The scent that is released from the slice is immediate and enveloping: mountain, sea salt, quality pork — nothing else, because nothing else has been added. Thinly sliced, each slice is almost transparent, with the fat shining slightly in the light. It is the purity of a great local ham.

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Pear in Slenders – Twenty years of mountain in Two Ingredients

When simplicity is the ultimate in courage — It takes courage to make a great sausage with just two ingredients. Italian pork and Italian sea salt — nothing else. No preservatives, no aromas, no spices to mask or correct. Only the absolute quality of the raw material, the wisdom of the craftsmanship and the long time of a seasoning that never lies. The Pear is the result of this courageous simplicity: a local ham that reaches rare levels of excellence, precisely because it has nothing behind it to hide.

Apennines as The

Twenty years of minimum seasoning — The minimum maturation of 20 months is not a detail: it is a guarantee. In a market where many hams arrive on the table after 12-14 months, choosing to wait at least 20 months is a statement of quality and respect for the product. In these months the Pear gradually dries, the sea salt penetrates deep into the fibers, the fat distributes and melts slowly with the meat — developing that deep flavor and that enveloping scent that only time can build.

The fat that makes the difference — Pear is tasty and fragrant due to the abundant presence of fat — and it’s not a criticism, it’s a praise. The fat of a well-aged artisan ham is sweet, aromatic and melting: it melts slightly at room temperature releasing a complexity of flavors that lean meat alone could never express. It is this generous fat that makes the Pera a perfect example of the excellence that can reach Italian Italian ham.

Ready for the slicer — The product is delivered boneless, vacuum-packed and ready to be assembled in a slicer — a comfort designed for those who want to bring a great product to the table without sacrificing practicality. Just slice it thinly, bring it to room temperature and let the scent of the Apennines do the rest.

Product Information

  • Available format:
    • Slice of about 3.2 kg
  • Origin meat: Italian pig
  • Seasoning: Minimum 20 months
  • Ageing: In the cellar on wooden stairs — early mountains Apennines near Zocca
  • Processing: Only Italian sea salt — without preservatives or flavourings
  • Presentation: Boneless, vacuum packed, ready for slicer
  • Recommended service: Thin slices, at room temperature
  • Storage: Vacuum in a cool place; after opening wrap in paper and store in the refrigerator

Ingredients and Allergens Italian pig meat, salt. Gluten free.

Average Nutritional Values per 100 g of product Energy 300 kcal — Fats 22 g (of which saturated 8 g) — Carbohydrates 0 g (of which sugars 0 g) — Protein 28 g — Salt 4 g

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