Prosciuttificio Artigianale Rino Bagatto di Bagatto Dante & C.snc

Production Processes

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The quality of Bagatto prosciutto starts with the selection of the finest hams from large, 100% Italian pigs. We only add three things to them: salt, time and nature. No preservatives and no additives. Just dedication, experience and the magical breeze of the rolling San Daniele hills.


PDO Prosciutto di San Daniele is made using nothing but sea salt and the hams of pigs that are born, raised and slaughtered in Italy, in accordance with the rules of the Prosciutto di San Daniele Consortium. Another key “ingredient” is the microclimate, which brings together sea breezes and cool winds from the Alps.


The sweet sensations of our prosciutto stem from the way our prosciutto makers gently caress and rub salt into the hams. The secrets to the technique are passed down from one generation to the next and form the cornerstone of wholesome delights based on genuine devotion.


Following an initial period in storage rooms, the hams are hung from traditional wooden ageing stands that are monitored constantly (and strictly by hand, one at a time). As part of this procedure, a horse bone needle is used to “pierce” specific parts of the prosciutto. The ageing process lasts at least 13 months.


All of the artisan production processes behind the famous Prosciutto di San Daniele are carried out in-house at the Rino Bagatto ham factory. Among them is the crucial, delicate boning procedure, which we conduct using a range of techniques, thus catering magnificently to all needs.

Sfilato – the bone is pulled out of the ham without affecting its fibres.

Addobbo – the ham is slit along the length of the femur with a knife so that the bone can be removed. The ham is then rolled up and held together with straps.