ITALIAN PROSCIUTTOS

In the Falerone facility, about 120,000 Faleria prosciuttos are produced every year from Italian meat. This significant output includes typical regional products such as Marchigiano prosciutto and Nazionale Il Piceno Sgambato, but also prosciuttos typical of other regions such as Norcia PGI and Parma PDO. Other specialties include Culatello with rind, which is deboned when the meat is still fresh and Fiocco,  which is the smallest and most muscular section in the rear of the pig’s thigh and an exquisite product.

In the San Ginesio facility, approximately 140,000 prosciuttos from EU meat are produced each year with the Monti Azzurri label. The many varieties of prosciutto (Ginesino, San Liberato, Sibillino and many others) contain the delights of a sweet taste with light aromatic notes, intoxicating scents and a history of tradition and authenticity.