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HAM

Culaccia (Fiocco)

HQF

Culaccia is produced using only the most selected pork meat and is processed according to tradition by master butchers on the border of Lazio and Tuscany. The processing and salting of this product  still takes place manually, so you get the...

€8.20

Culatello originale di Parma DOP

HQF

In the countryside villages of Parma the misty autumn air and hot summers can transform a pork leg into the “king of sausages”. Noble as the dukes who made history here, even the bagging of the meat is an endowment. A cold cut used for...

€23.80

Prosciutto arrosto toscano cotto a legna metà s/v

HQF

The Tuscano Roast Ham is one of the products that has enjoyed considerable success in recent years. Manufactured in the Chianti area, its manufacturing process is entirely by hand, conducted by experts who work with great skill everyday to obtain...

€6.40

Prosciutto artigianale di suino di cinta senese DOP con osso ( INTERO )

HQF

The Cinta Senese is a breed of small wild pig that has been bred since 1300 in the areas around Siena and the Chianti region. It owes its name to the pig's signature belt of light coloured fur that creates a ring around half of the body. Among the...

€788.90

Prosciutto crudo affumicato "Vecchio Sauris" con osso kg 10/12 ca. "riserva" ( INTERO )

HQF

The smoked Old Sauris ham is aged for at least 10 months. Round in shape and devoid of the trotter, this selection differs from the Old Sauris sweet variety of ham, due to the smoking process to which it is subjected. The prosciutto is created...

€509.20

Prosciutto crudo dolce "Vecchio Sauris" senza osso "riserva"

HQF

Sauris Prosciutto PGI is matured for at least 10 months, it has a round shape and the trotter is removed before being dispatched. It has a delicate and slightly smokey aroma and a sweet taste, which are signature traits of the northern regions....

€13.80

Prosciutto di Bassiano 18 mesi senza osso

HQF

The Prosciutto Bassiano is a product with origins dating back since to the days of ancient Rome. The production of this typical ham of the Lazio region still takes place today following traditional methods. The selected pigs are in fact...

€8.20

Prosciutto di Bassiano con osso 18 mesi ( INTERO )

HQF

The Prosciutto Bassiano is a product with origins dating back since to the days of ancient Rome. The production of this typical ham of the Lazio region still takes place today following traditional methods. The selected pigs are in fact...

€210.50-20 % €168.30

Prosciutto di cinghiale (polpa stagionata) senza osso

HQF

Wild boar meat is very tasty and sought after as it combines the typical flavour of pork with that of game. The wild boar prosciutto is smaller in size than pork, it is aged no longer than 16 months , and is finely distinguished from other types...

€24.80-15 % €21.10

Prosciutto di Parma "Gran Riserva" con osso 18 mesi ( INTERO )

HQF

“Gran Riserva” ham, matured 18 months on the bone, has a truly unique taste. A fresh leg of pork from pigs, which are exclusively born and reared in Italy, following the rules of the Parma Ham Consortium. The legs, which are destined...

€307.80

Prosciutto di Parma "Gran Riserva" con osso 24 mesi ( INTERO )

HQF

Only the finest legs of selected Italian breeds of pigs are likely to become Gran Reserva Parma Ham 24 mesi is a true product of rare Italian excellence in the world. It is matured and salted ham which has been known since Roman...

€305.40

Prosciutto di Parma "Gran Riserva" senza osso 24 mesi

HQF

Only the finest legs of selected Italian breeds of pigs are likely to become Gran Reserva Parma Ham 24 mesi is a true product of rare Italian excellence in the world. It is matured and salted ham which has been known since Roman...

€9.60

Prosciutto

In Italy there are many types of high quality ham, thinly sliced and served uncooked in a lot in Italian homes. The Italian passion for food means that there is a certain sophistication on the part of the consumer in choosing the cut of ham. One of the best Italian ham is Prosciutto di Parma that has become a real institution, you can appreciate both the cutting machine and the cutting made by hand, depending on the type of seasoning. Another type is Prosciutto San Daniele, produced in San Daniele del Friuli which owes its flavor to the seasoning that reflects the unique climate: the fresh air and the winds come from the Alps.