Prosciutto Cured Ham

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5,25 35,00 

The Prosciutto from Norcia PGI is a cured ham produced in the province of Norcia, Umbria. The characteristic feature of this product is its main ingredient: only Italian pigs with hind legs weighing more than 8.5 kg and cured for at least 12 months. The Prosciutto from Norcia has the PGI certification (Protected Geographical Indication).

262,50 

The Prosciutto from Parma PDO is a cured ham produced in the province of Parma, in the north of Italy. It is a traditional product with a long history, popular and famous in Italy and beyond. The Prosciutto from Parma is produced solely from Italian pigs and cured for at least 24 months. Moreover, this product has the PDO certification (Protected Designation of Origin).

7,35 49,00 

The Prosciutto from Sauris PGI is a cured ham produced in the municipality of Sauris, in Friuli-Venezia Giulia. The main feature of this product is the slight smoking, obtained exclusively using beech wood. The Prosciutto from Sauris has the PGI certification (Protected Geographical Indication).

243,80 

The Prosciutto from Sauris PGI is a cured ham produced in the municipality of Sauris, in Friuli-Venezia Giulia. The main feature of this product is the slight smoking, obtained exclusively using beech wood. The Prosciutto from Sauris has the PGI certification (Protected Geographical Indication).

6,75 45,00 

The Prosciutto Pratomagno is a cured ham typical of the Arezzo province, in Tuscany. The Pratomagno is produced from solely Italian pigs weighing up to 11 kg and cured for 20 months. Taking into account its savoury taste and that it melts in the palate, we recommend that you taste it on its own or, perhaps, combined with cheese and a glass of wine.

333,50 

The Prosciutto Pratomagno is a cured ham typical of the Arezzo province, in Tuscany. The Pratomagno is produced from solely Italian pigs weighing up to 11 kg and cured for 20 months. Taking into account its savoury taste and that it melts in the palate, we recommend that you taste it on its own or, perhaps, combined with cheese and a glass of wine.

6,75 45,00 

The Prosciutto San Daniele PDO is a cured ham produced in the province of Udine, in the north of Italy. It is famous in Italy and beyond for its sweet and delicate taste. The main feature of this product is the presence of the trotter, which makes it automatically recognizable. The Prosciutto San Daniele has a PDO certification (Protected Designation of Origin).

348,00 

The Prosciutto San Daniele PDO is a cured ham produced in the province of Udine, in the north of Italy. It is famous in Italy and beyond for its sweet and delicate taste. The main feature of this product is the presence of the trotter, which makes it automatically recognizable. The Prosciutto San Daniele has a PDO certification (Protected Designation of Origin).

7,35 49,00 

The Prosciutto Sant’Ilario is a cured ham produced in the province of Parma, Emilia Romagna. It is recognised as an extremely high-quality Prosciutto from Parma and made from the best and heaviest Italian pig’s hind legs, selected and cured for 24 months. Taking into account its sweet and delicate flavour, we recommend tasting it on its own or, perhaps, together with dairy products and full-bodied wines.

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7,35 49,00 

The Prosciutto Sant’Ilario is a cured ham produced in the province of Parma, Emilia Romagna. It is recognised as an extremely high-quality Prosciutto from Parma and made from the best and heaviest Italian pig’s hind legs, selected and cured for 30 months. Taking into account its sweet and delicate flavour, we recommend tasting it on its own or, perhaps, together with dairy products and full-bodied wines.

272,60 

The Prosciutto Sant’Ilario is a cured ham produced in the province of Parma, Emilia Romagna. It is recognised as an extremely high-quality Prosciutto from Parma and made from the best and heaviest Italian pig’s hind legs, selected and cured for 30 months. Taking into account its sweet and delicate flavour, we recommend tasting it on its own or, perhaps, together with dairy products and full-bodied wines.

6,30 42,00 

Famous and loved in Italy and abroad, this Prosciutto is made only from Italian pigs bred in the Parma province and cured for at least 24 months. We have selected the highest quality Italian Prosciutto from the Parma region, where the making of Prosciutto is a secular tradition deeply rooted in local culture.

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