Prosciuttificio Artigianale Rino Bagatto di Bagatto Dante & C.snc

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Expert techniques have been used for three generations to carry out the delicate production processes for our prosciutto. Every day, we devotedly draw on our vast experience and show the great respect for nature and time that is behind its sublime fragrance and sweet flavour.

San Daniele prosciutto with bone

Prosciutto di San Daniele on the Bone

Bagatto Prosciutto di San Daniele on the Bone is made in accordance with all of the finest traditions: select hams are processed by hand and aged for 17 to 18 months in naturally ventilated premises. Most importantly, the “trotter” is kept in order to aid drainage of moisture and promote exceptional ageing.

Boneless pressed San Daniele prosciutto

Boneless Pressed Prosciutto di San Daniele

The Prosciutto di San Daniele is aged for 17 to 18 months, then the bone is removed and it is pressed to give it a more regular shape. Consequently, it is easier to use a slicer and the slices are also more regular and therefore more visually appealing.

Boneless “Sfilato” Prosciutto di San Daniele with a pork fat seal

The “sfilato” technique for removing the bone does not alter the fibres in the meat and the sweet, rich flavour of the prosciutto is preserved. A blend of pure pork fat, salt, pepper and flour forms a breathable seal, which provides natural protection for the area that is not covered by the skin and ensures that the moisture level in the ham is ideal.

Boneless leg San Daniele prosciutto

Boneless “Sfilato” Prosciutto di San Daniele

This sweet, sublimely soft Prosciutto di San Daniele is left to age on traditional wooden stands for 17 to 18 months. The “sfilato” technique is used to pull the bone out of the ham gently, leaving the fibres and all of the invaluable sensory properties of the prosciutto intact.

Boneless “Addobbo” Prosciutto di San Daniele

This Prosciutto di San Daniele is aged for 17 to 18 months. It undergoes the “addobbo” procedure, during which the ham is cleaned with a knife and the bone is masterfully removed by following the length of the femur. The ham is then rolled up and held together with straps. Once it has been secured, the prosciutto is vacuum packed.

CulCûr Culatello with rind

Culatta with skin (Culcûr)

Culatta comes from the finest part of the ham. The skin is kept intact throughout the processing, ageing and packaging procedures. It provides “natural protection” that preserves not only the right level of moisture but also all of the sensory properties of the product. Culcûr has unique sensations and incomparable flavour to offer for all food lovers.

Lightly smoked Culatta with skin (Culcûr)

This unique Culcûr Culatta with skin is ideal for those who love the sweet flavour of Culatta but also want the touch of originality that only light smoking can offer. It is the perfect choice for both adding an interesting alternative to retail ranges and enriching the sensory experiences of true prosciutto connoisseurs.