Real Consorzio

For Casa Montorsi prosciutto we always start from the raw material (pork thighs) 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 “Gran Riserva” formats (for size and curing), for the REAL CONSORZIO line, are made to ensure the best quality 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 in net with foil below to ensure immediate slicing.