Prosciutto di San Daniele PDO - cured for 18 months
The microclimate typical of the region is indispensable for obtaining an excellent quality prosciutto, with a curing period of 18 months that creates a balanced spicy aromatic note.
Boned meat is also available.
The new line is evaluated by the Tasters Research Centre which determines the unique characteristics and peculiarities of the flavour profile of each product.
Each product is characterized by a unique flavour profile, capable of enhancing the high quality of the meat.
A Flavour Tree dedicated to each product, configured by Rovagnati in collaboration with the Tasters Research Centre is the characteristic that makes the Rovagnati Reserve Prosciutto line unique.
Nutritional values per 100 grams
|Energy||1145 kJ - 275 kcal|
|of which saturated||6,5 g|
|of which sugars||0,0 g|