€30,00 – €60,00
“Prosciutto” made with Cinta pigs of at least 180 Kg. The first phase of the ageing process (around 12 months) is done in very dry cellars and then moves on to the “culatello” cellars where it has to stay for another 12 months to age and to improve even further. We use only the pig’s thigh and salt and pepper. Keep it in a cool, slightly airy place.
Buy vacuum-sealed Prosciutto
If you want a part, we prepare it for you and vacuum seal it. Select the desired weight (kg).
Pork Meat, salt, pepper
Producted By Salumificio Squisito for Azienda Agricola Podere l’Agave