The Flavour Tree: All the scents of the reserve.
The high quality of the Rovagnati Reserve line is further enhanced by the specific flavouring of each prosciutto. In collaboration with the Tasters Research Centre, Rovagnati has configured a Flavour Tree to create a unique organoleptic profile for each product: - Gran Milano Dry Cured Prosciutto - Prosciutto di Parma DPO - cured for 24 months - Prosciutto di San Daniele PDO - cured for 18 months
![The Flavour Tree: All the scents of the reserve.](/upl/cms/images/20180627/141535454_9824.webp)