Ham up to 30 Months
Curing: 730 days.
Aging: 170 days.
Taste: A perfect balance between the intense flavor of lean meat and the sweetness of melted fat. It is tender on the palate, creamy from unsaturated fats, with toasted aromas and a hint of wild game. The pink fat, necessary to keep the ham soft, is copiously greasy and intoxicating. Superb taste and aroma persistence, an extraordinary experience: the ham literally melts in your mouth.
Ham up to 36 Months
Curing: 730 days.
Aging: 350 days.
Taste: The intensity of the flavor increases with aging. Harmonious, distinctly aromatic, and softly fatty, with a sumptuous intensity of taste and aroma. Extraordinarily savory fat and intensely flavorful lean meat open up an aristocratic sensory experience of aromas, scents, and textures. When cut, the uniform red lean meat is punctuated by sweet veins of fat, edged with abundant pinkish white lard.
Ham up to 42 Months
Curing: 730 days.
Aging: 530 days.
Taste: Great finesse and incredible intensity of taste and aroma, an incomparable experience that is difficult to forget. Intense flavor, extremely deep, progressive development, long-lasting, very long-lasting. Evolved aromas and impeccable structure. On the palate, the first sensation is of copious melting flavors.
Ham up to 48 Months
Curing: 730 days.
Aging: 710 days.
Taste: Time is an extraordinary intensifier of flavor. Prosciutto with an ancient flavor, of great impact, to be consumed in absolute, religious purity. Endowed with a superb lingering taste, in perfect balance between power and refinement, with long, unsurpassed bursts of flavor, an authentic gustatory ecstasy.