This is a Prosciutto obtained from pigs of over 200 kg. After an initial curing stage of 12/13 months in the local Apennine hills, the product completes its maturing period alongside the culatelli in the damp cellars of the Antica Corte Pallavicina.
This prosciutto is absolutely exceptional with a weight of between 11/14 kgs and at 24 months it reaches the peak of perfection. It is produced without nitrates, sugar, flour or any kind of additive or stabilizing agent. It is de-boned.
- Maturing: a minimum of 24 months
- Weight: 9/12 kg
- Sales: whole
