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Prosciutto with Bone
Produced from 100%-Italian heavy pork, crafted using artisanal methods and aged slowly in its natural state, this bone-in prosciutto can win over even the most demanding of palates.
Boneless Prosciutto
Made from the finest cut of 100%-Italian pork, this violin-shaped prosciutto is a winner with its sweet taste thanks to artisanal salt-curing and an ageing period of no less than 16 months.
Boneless Prosciutto âAddobboâ
Produced from 100%-Italian pork and crafted using artisanal methods, distinguished by the âaddobboâ-style de-boning that gives it its characteristic rounded shape and produces thick slices, perfect for the most refined palates.
Handcrafted Culatta
Produced from 100%-Italian meat, Culatta is made from the noblest part of the pigâs thigh, stored for 12-20 months for a slow and even ageing thanks to the rind of the back part and the suet of the front part.
Sgambato
Made from the noblest part of the pork thigh, the âsgambatoâ prosciutto is handcrafted, lightly salt-cured and then aged for at least 8 months, giving it a sweet flavour. To be consumed preferably within the lot DD/MM/AA at the time of purchase.
Sgambato with Black Pepper
Made from 100%-Italian pork, this prosciutto is handcrafted and enriched with an outer layer of black pepper, for an explosion of taste with every slice.
Sgambato with Chilli Pepper
The noblest parts of Italian pork leg, craftsmanship, modest salt-curing and an outer layer of top-quality chilli pepper make this prosciutto an explosion of flavour.