Prosciutto di San Daniele PDO 16 months
The microclimate typical of the region is indispensable for obtaining an excellent quality prosciutto, with a curing period of 16 months that creates a balanced spicy aromatic note.
Boned meat is also available.
Each product is characterized by a unique flavour profile, capable of enhancing 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.