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$94,00/ piece

Prosciutto Stagionato is made by using selected pork legs coming from German slaughterhouses and aged in Menatti’s “Prosciuttificio Cerreto” plant, located in Felino, in the Parma province. The hams are processed according to the traditional method, only with salt and without adding preservatives and additives; the result is a tasty and totally natural product. The uniqueness of this territory is represented by its climatic conditions, ideal for a natural aging that will give the Menatti ham its unique sweetness and flavor.
Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries. ‘Prosciutto’ is from the Latin ‘perexsuctum’ meaning ‘dried’ – an indication of the purity of Parma Ham production and its ancient roots.
It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured ham made around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling. A tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavour. Even earlier, in 5BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece. The similarity between present-day Parma Ham and its “ancestor” is evident and nowadays the tradition of Parma Ham is as strong as ever.
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