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  • Chopping board
  • Crispy frico
  • white corn flour for polenta 1kg
  • Potato frico
  • Chunks of Prosciutto di San Daniele
  • hand-cutting knife
  • Traditional corn flour for Polenta 1 kg
  • Stone ground corn flour for polenta 1 kg
  • Grip
  • 3.1 kg “leg end” half a ham of PDO Prosciutto di San Daniele
  • 3.5 kg boneless Bagatto PDO Prosciutto di San Daniele (half a ham)
  • Rice from Mortegliano
  • Apron
  • Peta di Noè
  • Aged and vacuum-packed lard
  • 3 kg Bagatto PDO Prosciutto di San Daniele (half a ham)
  • Mortegliano barley
  • Horse bone needle
  • 11.5 kg Bagatto PDO Prosciutto di San Daniele on the bone
  • Tagliolini with chunks of prosciutto ready for use
  • Friulian salami – whole
  • Friulian salami – half
  • Prosciutto crudo Dop S Daniele With bone 10,5 kg +/-0,150 kg
  • Prosciutto tagliaolini
  • Thick “top cut” slice of Bagatto PDO Prosciutto di San Daniele
  • Friulian soppressa – whole
  • Thick “shin cut” slice of DOP Prosciutto di San Daniele
  • Friulian soppressa – half
  • Slice ham vacuum box 150gr.
  • Bagatto Raw ham sliced. 300g box.
  • 7.5 kg boneless Bagatto PDO Prosciutto di San Daniele
  • 6.5 kg boneless Bagatto PDO Prosciutto di San Daniele
  • Thick “top cut” slice of Bagatto PDO Prosciutto di San Daniele
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