We inform you that, due to high temperatures, shipments are SUSPENDEND until mid-September.
Thank you so much.
The bone is removed from the prosciutto and it is pressed so that it is easier to use a slicer and the slices are more regular and therefore more visually appealing. The boneless prosciutto is aged for 16 to 17 months and on request it can be cut into two, three or four parts before it is vacuum-packed. Weight: 7.5 kg +/- 100 g
