Italian prosciutto

Curing cellar

The production process for Italian prosciutto is a modern interpretation of the traditional method of curing ham - technology skilfully combined with the experience and expertise of people who have been making traditional products for many years.

Each type of ham is selected for curing using the appropriate methods and timings, with scrupulous checks at every phase of the production cycle.


In the Crudi d’Italia cellars we cure many types of product, both Italian and international: prosciuttos with and without the bone, sweet Luppi, fiocco and culatello with or without rind.

Share by: