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.