Page 5 - Demo

The king of cured meat
Prosciutto is the flagship of Italian cured meat production and has a long history and some special names. Some varieties of this prosciutto have even obtained the recognition of Protected Designation of Origin (PDO) for their quality and their deep relationship with the region they come from.
Other products
Completing Veroni’s aged range we have Culatello and Sgambato, both derived from selected pork thighs but processed and treated to obtain different tastes and flavours.
All the taste of tradition
Unlike many other cured meats, prosciutto is obtained from a single selected pork cut: the thigh of the hind limb. This is dry-processed, salted and subsequently aged. When sliced, prosciutto has an intense and fragrant aroma, while the flavour varies according to salting and ageing.
Recognise the different types
Con osso (with bone): the prosciutto is aged and sold in its most natural and traditional form.
Disossato “addobbo” (boneless roundshaped): once the bone has been removed, the meat is cleaned with a knife to remove all traces of lard and hand-tied in the classic round pear shape. This packaging is ideal for cutting both with a knife and with a slicer.
Disossato “pressato” (boneless pressed): once the bone has been removed, the thigh is pressed to give the slice a more regular and consistent appearance. Ideal for those who need a longer slice, compact and easier to use during slicing.
Lavato (washed): before being packed, the boneless prosciutto undergoes washing with water to eliminate traces of lard. Pulito a coltello (cleaned with a knife): the cleaning phase is performed manually, eliminating excess lard and rind.
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