Prosciutto di Parma Dop

Our Prosciutto comes from an uncompromising selection of pork legs with a minimum maturation of 18 months and with a weight of about 10 kg (with bone) at the end of the maturation time, to be able to offer a product with a low humidity, perfect for slicing.
The leg is deboned “pelatello” and is then sliced at a temperature of more than 0°C: the anatomical shape is maintained without stressing the meat and in this way one avoids any freezing damage to the meat fibres.
This is how the vivid, even, red coloured slices with a sweet fragrance are created.