Made for centuries with the passion and dedication of strong people who infused it with such subtlety.
Salted meat turned sweet.
It is sincere and incredibly noble Italian product par excellence with deep roots in the place where it is produced, with winds blowing from the Carnic Alps to the Adriatic Sea, giving it those unmistakable aromas.
A wonderful flavour that has been created in the same way for centuries.
Knowledge passed down from generation to generation that has made this place, this name, this prosciutto, unique.

* Remove the prosciutto (whole or in portions) from the vacuum packaging 
* Cover the outer cut portion with transparent film.
* Wrap the whole prosciutto in suitable material (film, disposable paper) to prevent the absorption of other odours
* Replace the prosciutto in the fridge at a temperature between +1°C and +7°C
==> Ideally, the boned prosciutto should be divided into two or three portions and vacuum-packed. Using vacuum preserves the aroma of the prosciutto for longer. 
!! It is important to always discard the first outer slice before continuing to cut the prosciutto.