Buyers Guide

In previous Buyers Guide posts we talked about the visual, olfactory and taste aspects of raw prosciutto, in this article we deal with the tactile aspect.

We continue our journey through the secrets of master butchers to learn to recognize and evaluate the quality of raw prosciutto. In the previous post we dealt with the visual aspect, in this article we analyze the olfactory and taste aspects.

According to a survey by Eurispes and Coldiretti in 2015, consumers are increasingly attentive to food quality. More than 80% carefully check the labelling and almost 50% prefer PDO, DOC or PGI products. The same research also underlines that there is still a lot to be done on food education, especially among the young. At Faleria Prosciuttificio, we scrupulously comply with European directives on food labelling (Regulation 1169/2011) and believe we must contribute to raising consumer awareness of food beyond the legal obligations.