The Bottom

CHARACTERISTICS: Where the salt from curing is most concentrated, creating a drier texture when the leg is first cut. It’s also a bit more nutty in flavor from the whey used in the pig feed from Parmigiano Reggiano production.

USES: This section is thicker, making it ideal for pasta fillings. However, it can still be used for slicing.

TIPS: Dice it up or crisp it to top soups, pastas, pizzas or salads.