Bone-in Prosciutto is considered the connoisseur’s choice. Savour the refinement of hand-sliced Prosciutto and enjoy its full flavour. If this is your first purchase, do follow our slicing suggestions.

Bone-in Prosciutto can be hung in your cellar or kept in a cool place. If necessary, clean with a slightly damp cloth before consumption. Once you have started slicing your bone-in Prosciutto Prolongo, it will keep in the refrigerator for about one and a half months if you cover the cut end with a damp cloth or thin film.

When slicing, use a carving stand (if you don’t have one, buy from us or hold your Prosciutto Prolongo securely in a drawer) with the larger side uppermost. Slice by hand only, removing the rind and protective layer of leaf lard and flour using a well-sharpened long, narrow knife (if you don’t have one, buy from us). When you reach the bone, turn your Prosciutto Prolongo over and slice the other side.

The best way to enjoy Prosciutto Prolongo is on its own, thin-sliced with breadsticks or bread and preferably a glass of good dry white wine, such as Sauvignon or Friulano. Prosciutto Prolongo goes wonderfully well with figs, melon, kiwi fruit, apples, grapes or pears. Avoid serving with pickles as their acidulous taste masks Prosciutto Prolongo’s sweet flavour and aroma. Cut into strips or diced, Prosciutto Prolongo contributes its unique flavour to pasta sauces, gnocchi (potato dumplings), pancakes and vegetable or bean soups.

Another idea for a starter with a difference: Serve slices of Prosciutto Prolongo with soft polenta.

Did you know? The tiny solid granules that you sometimes find in the lean meat are not grains of salt. they are simply harmless crystals of tyrosine, a natural substance deriving from the ageing of proteins and a guarantee of slow, unhurried maturation.

Indicative weight: 9.0 – 10.5 kg