No results in the radius of 125km found.
Results in the radius of 250km are shown.
Italy, Siena
181km
... phase, the ham dries slowly, then it is washed and hung in natural air. Now the aging process begins, divided into two phases: up to nine months in well-ventilated rooms with natural air exchange, and finally in a cellar for long aging.
Matching products
Aged raw prosciutto
Aged local prosciutto
Other products
House Antipasto
House Antipasto

The europages app is here!

Use our improved supplier search or create inquiries on the go with the new europages app.

Download in the App Store

App StoreGoogle Play