PROSCIUTTO "Etichetta Oro"
Golden label - aged for 30 months and 24 months
Whole bone-in (unfixed weight)
Whole bone-less (unfixed weight)
Whole bone-less pressed (unfixed weight)
| Product Name | Specification | Standard |
|---|---|---|
| Gold label (aged for 30 months) |
Whole bone-less pressed (unfixed weight) *Trimmed and ready for slicing, the pressing of the meat yields uniform. |
1pc:about 7.2kg;1case:1pc |
| Gold label (aged for 24 months) |
Whole bone-in (unfixed weight) | 1pc:about 10kg;1case:1pc |
| Whole bone-less pressed (unfixed weight) *Trimmed and ready for slicing, the pressing of the meat yields uniform. |
1pc:about 7.2kg;1case:1pc | |
| Whole bone-less Legato (unfixed wegiht) *Legato : Trimmed and ready for slicing. The rounded, full shape obtained by hand, typical of the trimmed version. |
1pc:about 7.2kg;1case:1pc | |
| 40g sliced | 1case:50packs |
PROSCIUTTO "Etichetta Nera"
Black label - aged for 20 months
A product of an extremely delicate balance between taste and texture: 20 months aging see the results for yourself!
Whole bone-less (unfixed weight)
| Product Name | Specification | Standard |
|---|---|---|
| Black label (aged for 20 months) |
Whole bone-less (unfixed weight) *Trimmed and ready for slicing, the pressing of the meat yields uniform. |
1pc:about 8kg;1case:1pc |
PROSCIUTTO "Etichetta Rosso"
Red label - aged for 18 months
The Parma Ham Consortium is standard for curing period is 18months: Galloni has made the ham with the appointed aging period their standard product. Tasting this ham, it will be plain to see, that Galloni prosciutto is a pleasure for the sight, accompanied by the tempting sweet aroma.
Whole bone-less (unfixed weight)
Mattonella (unfixed weight)
| Product Name | Specification | Standard |
|---|---|---|
| Red label (aged for 18 months) |
Whole bone-less pressed (unfixed weight) *Trimmed and ready for slicing, the pressing of the meat yields uniform. |
1pc:about 7.2kg;1case:1pcs |
| Mattonella (unfixed weight): *Trimmed and ready for slicing, the pressing into rectangular shape in order to be easy to slice by machine. |
1pc:about 5.5kg;1case:3pcs | |
| 40g sliced | 1case:50packs |
PROSCIUTTO "Barrique"
Barrique
A Prosciutto that is cured for 18 to 20 months, and also cured for at least 4 months in a wine barrel. The barrel uses oak barrels that have been used for Nebbiolo grapes wine.
New harmonies of scents and flavors.
| Product Name | Specification | Standard |
|---|---|---|
| Prosciutto Barrique | Whole bone-less Legato (unfixed wegiht) *Legato : Trimmed and ready for slicing. The rounded, full shape obtained by hand, typical of the trimmed version. |
1pc:about 8kg;1case:1pc |