Prosciutto Cured Ham

  • Showing 13–18 of 18 results

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.

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.

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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.

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