Nutrional characteristics

Crudo di Cuneo ham acquires its unique and identifying aroma and taste after two or more stages of curing. Only high-quality hams, for which the traditional processing stages provided for by the production specification were adhered to, may be branded Crudo di Cuneo. Crudo di Cuneo PDO’s curing does not affect the vitamin content of the meat; indeed, the reduction of moisture increases its concentration. The high content of vitamin B means that 100 grams of Crudo di Cuneo cover approximately 70% of the daily requirement of vitamin B1 and B6, and approximately 40% for niacin. As for the protein component, high-protein content (25-27%) and the high quality of branched chain amino acids (valine-leucine-isoleucine) deserve to be highlighted. The enzymes in fact trigger a type of protein pre-digestion by breaking the longest protein molecules and freeing the individual amino acids.