A smoked and dry-cured prosciutto, produced in the region of south Tyrol, with finely seasoned crust
A sweet and delicate specialty meat from northwest Italy, using no additives or impurities.
A classic, sweet-and-salty Italian ham with a deep rose color and buttery texture.
An incredibly delicate Prosciutto ham aged for at least 500 days.
A superb, extra-aged whole leg of Prosciutto from Pio Tosini.
Delicious dried and salted delicatessen meat from the original Italian recipe.
This superb Prosciutto is expertly salted, air-cured and dried for 16 months.