Cured Hams 2017-08-11T17:58:58+00:00

CURED HAMS

An extraordinary selection of Cured Hams with a wide choice of shapes and processes: an authentic heritage made of tradition and excellence, to rediscover the flavours that have made Italian charcuterie famous around the world.

 

Prosciutto di Parma PDO 

Prosciutto di Parma PDO is produced only with legs from the heavy pigs originating from the PDO protected circuit. The fresh thigh is left to rest 24 hours in a cold cell, after which it undergoes the trimming and the various salting phases, where the ham stops for different periods of time in cells of different humidities and temperatures.
It is then softened with a pork-fat-based mixture and it is prepared for the ageing stage in cool and less ventilated cellars, where it slowly reaches maturity.

BONED-IN
EXTENDED AGEING 
GLUTEN-FREE 

Prosciutto Crudo di Bosco

Prosciutto Crudo di Bosco is produced with back legs of European pigs, carefully selected. The meat is massaged, pickled and let rest; then dried and seasoned for less months if compared to Parma hams. Prosciutto di Bosco is a little bit saltier than Parma due to the dimension of the ham. The flavour is sweet.

BONED-IN
GLUTEN-FREE 

Prosciutto di Parma PDO 

Deboned

Prosciutto di Parma PDO is also available boned, treated, cleaned and trimmed in different ways, to meet all kinds of service needs without having to forego extraordinary quality.

DEBONED
GLUTEN-FREE

Prosciutto Crudo di Bosco

Deboned

Prosciutto Crudo di Bosco is also available boned, treated, cleaned and trimmed in different ways, to meet all kinds of service needs without having to forego quality.

DEBONED
GLUTEN-FREE

Prosciutto di San Daniele PDO 

Deboned

A genuine speciality of Friuli, produced within the San Daniele district. It is Produced exclusively from the haunches of heavy Italian swine following the strict PDO specifications. The flavour is very sweet and delicate.
It is also available boned, treated, cleaned and trimmed in different ways.

DEBONED
GLUTEN-FREE

Speck

Speck is an Alto Adige specilaty produced with selected back legs of pigs, cut following the traditional methods. The meat is scattered with salt and spices, mostly laurel oak, rosmarine and juniper, which give a special taste to the products. Then it is smoked and seasoned. The combination of spices determine the final taste of speck, strong and smoked.

GLUTEN-FREE
LACTOSE AND MILK PROTEIN-FREE