Boneless Bagatto PDO Prosciutto di San Daniele that has been aged for 16 to 17 months. At the end of the production process, the bone is removed from the prosciutto and it is pressed so that a slicer can be used and the slices have a more regular shape. On request, the boneless prosciutto can be cut into two, three or four parts before it is vacuum-packed.
Weight: 6.5 kg +/- 100 g
