Prosciutto di Parma PDO 18 months
Selected meat and curing for 18 months enriches this product with a balanced aromatic note, for an exceptional taste. It is fragrant and sweet on the palate.
Boned meat is also available.
Each product is characterized by a unique flavour profile, that exalts the high quality of the meat.
A Flavour Tree dedicated to each product, configured by Rovagnati in collaboration with the Tasters Research Centre is the characteristic that makes the Rovagnati Reserve Prosciutto line unique.