Aged Prosciutto Crudo Gran Milano
Three selected ingredients (meat, air and Italian sea salt) and 14 months minimum waiting time before cutting the unique Italian prosciutto with a knife.
Boned meat is also available.
Each product is characterized by a unique flavour profile, that enhances 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.