S.Ilario Prosciutti – Salumeria Volpetti https://www.volpetti.com/en/ Storica Salumeria di Testaccio Sat, 04 Oct 2025 13:29:01 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.21 https://www.volpetti.com/wp-content/uploads/2018/02/favicon.png S.Ilario Prosciutti – Salumeria Volpetti https://www.volpetti.com/en/ 32 32 Prosciutto Sant’Ilario – 30 months, sliced https://www.volpetti.com/en/prodotto/prosciutto-santilario-30-months-sliced/ Fri, 07 Dec 2018 15:14:01 +0000 https://www.volpetti.com/prodotto/prosciutto-santilario-30-mesi-a-fette/ 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.

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]]> Prosciutto Sant’Ilario – 30 months, whole leg 9400 gr https://www.volpetti.com/en/prodotto/prosciutto-santilario-30-months-whole-leg-9400-gr/ Fri, 23 Feb 2018 16:30:08 +0000 https://www.volpetti.com/prodotto/prosciutto-santilario-40-mesi-intero/ 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.

The post Prosciutto Sant’Ilario – 30 months, whole leg 9400 gr appeared first on Salumeria Volpetti.

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]]> Prosciutto Sant’Ilario – 24 months, sliced https://www.volpetti.com/en/prodotto/prosciutto-santilario-24-months-sliced/ Fri, 23 Feb 2018 16:29:58 +0000 https://www.volpetti.com/prodotto/prosciutto-santilario-24-mesi-a-fette/ 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.

The post Prosciutto Sant’Ilario – 24 months, sliced appeared first on Salumeria Volpetti.

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