
Our Prosciutti, which are the company’s pride and joy, are made with the finest quality hams of heavy Italian pigs, 100% bred and butchered in Italy.
In accordance with tradition, the meat is processed strictly by hand by our qualified personnel, who are responsible for every process, from boning and trimming to the completion of the ageing process. The delicate salting process, carried out without the use of additives or preservatives, is followed by a long curing process to guarantee the unmistakable taste and aroma.
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Italian Prosciutto on the bone
Cut: characteristic “bazza lunga”
Weight: approx. 12 kg
Maturing: at least 16 months
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Boned Italian Prosciutto
Cut: characteristic “bazza lunga”
Weight: approx. 9/10 kg
Maturing: at least 12 months
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Tuscan PDO Prosciutto
Weight: approx. 10 kg
Maturing: at least 12 months
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Boned Prosciutto from Sows
Weight: approx. 13/15 kg
Maturing: at least 18 months
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Boned Italian Prosciutto
Cut: characteristic “bazza corta”
Weight: approx. 8 kg
Maturing: at least 10 months
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San Giusto Boned Prosciutto
Weight: approx. 6 kg
Maturing: at least 7 months
Origin: UE
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Farmer’s Prosciutto
Cut: characteristic “bazza corta” on the bone
Weight: approx. 9/10 kg
Maturing: at least 12 months