Prosciutto Molisano Disossato

Molise boneless ham is one of Molise's typical products.

It is made using boneless thighs of Italian pork raised and slaughtered exclusively on our farm in Molise.

It is dry salted with salt and natural flavorings and then cured.

At the end of curing, the product is stored using pepper.

It has an intense aroma, characterized by a sweet and delicate taste with a more pronounced aftertaste.

Some people prefer it sliced into very thin slices. Others enjoy it in double slices or coarse cubes.

The best way to fully enjoy the refined taste of Molise prosciutto crudo is to cut it into very thin slices and

eat it raw, either on its own or with fresh bread or melon.

Molise prosciutto is enjoyed mainly raw but also in preparations of pasta dishes (mushrooms and prosciutto, peas and

prosciutto, cream and prosciutto) or in rustic dishes (pies, focaccia, omelettes).

To be enjoyed with a good wine AE Tintilia and some cheeses from Molise

The operation of de-boning Molisian prosciutto is an important operation, well known to experts in the field.

It is a job that requires expertise and experience acquired over the years, skill and speed of execution by the butcher.

Our hams are boned directly from the producer.