Products

Galloni Prosciutto

PROSCIUTTO "Etichetta Oro"

Golden label - aged for 30 months and 24 months

Golden label - cured for 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!

Black label - cured for 20 months

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.

Red label - cured for 18 months

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 [Specialized product]

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.

*Please consult stock availability with our sales person because the production is limited.

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