Prosciutto traces its origins to the pre-Roman era, when ingenious Italian villagers air-dried pork legs to ensure meat availability during harsh winters. Over centuries, this practice transformed into a refined tradition, evolving into an art form celebrated not only in Italy but also around the world.
Over the course of 18 months, meticulous curing takes place on the Sibillini mountains’ heights, benefiting from an ideal climate that imparts both complexity and sweetness. This method results in delicate aromas and distinctive characteristics that set the product apart.
Pair this exquisite prosciutto with a light Pinot Grigio or a sparkling Prosecco for a delightful sensory journey
Store it in the refrigerator and consume within the recommended expiration date.
How to eat?
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