Prosciutti Osvaldo

I have not tried it, therefore I cannot recommend it, but it looks different from the pigs we see in Parma and certainly the climate in Fruili is colder and generally windy. The meat looks well marbled and the fat content of the cap thick and yellow-white. It is aged for 16-24 months and production is over 2000 hams per season.

Via Dante 40, 34071 Cormons GO
T+ 39 0481-61644

Categories: Meaty Days