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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 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.
Returns are possible within 24h from reception; due to the perishable nature of the goods, returns are not always possible and must be coordinated by contacting the shop owner at firstname.lastname@example.org.