Primamore

For Casa Montorsi prosciutto we always start from the raw material (pork thighs from the European Community) carefully selected by Casa Montorsi experts. Then, the prosciutto is processed and cured in an expert manner, in out factory, in favour of the splendid microclimate created by the hills and the currents of the river Panaro. The prosciutto is then cleaned and the rind is trimmed. The formats for the PRIMAMORE line have all been designed to ensure maximum quality and versatility, in the version: Trimmed: the most traditional boneless prosciutto, in the version Pressed: the boneless prosciutto with the best impact on the cutting table. Both vacuum-packed with mesh and foil below to ensure immediate slicing. With great visual impact, for greater enhancement of the product at the counter, the version with stuccoed bone or, the characteristic versions with pepper and/or red chilli, processed natural. Also available are the versions pressed and cut in half or in pieces (all vacuum-packed).