Dry cured or cooked, aged, sweet or salty, our prosciutti are exclusively high-quality: the excellence of Italian gastronomy.

In all Italian regions, tasty prosciutti are made from pork thighs; what differenciates one speciality from another are the production processes and aging techniques.

We have chosen the best: dry cured Prosciutto di Parma and dry cured Prosciutto di San Daniele, both officially Protected Denomination of Origin (PDO) certified prosciutti.

The aging period lasts a minimum of 24 months and they are de-boned by hand; in our shop we slice them for you on the spot in order for you to enjoy their unique fragrance.

We also slice
for you on the spot:

dry cured
Prosciutto di San Daniele

dry cured
Prosciutto di Parma

salami and homemade
soppressa

speck from Alto Adige

guanciale