24-Month Aged Black Nebrodi Pig Prosciutto The epitome of goodness, the black Nebrodi pig prosciutto "Agostino La Paisanella" is aged for 24 to 28 months in a natural stone cellar nestled in the heart of the Nebrodi park, the same area where the animals are raised in the wild, free to eat acorns and everything the precious undergrowth offers them. The 24-month prosciutto from "Agostino" is a whole leg seasoned only with salt and aged with all the care and experience of the Agostino family in natural stone cellars. Fragrant from the first bite, when served at room temperature, it perfectly releases all the forest aromas, the slice is bordered by a soft and buttery fat, the true delight of this prosciutto, the most beloved among the cured meats lovingly produced by "Agostino". AVAILABLE FORMATS: 200g vacuum-sealed 1 Kg whole vacuum-sealed 6 kg vacuum-sealed cut
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24-Month Aged Black Nebrodi Pig Prosciutto The epitome of goodness, the black Nebrodi pig prosciutto "Agostino La Paisanella" is aged for 24 to 28 months in a natural stone cellar nestled in the heart of the Nebrodi park, the same area where the animals are raised in the wild, free to eat acorns and everything the precious undergrowth offers them. The 24-month prosciutto from "Agostino" is a whole leg seasoned only with salt and aged with all the care and experience of the Agostino family in natural stone cellars. Fragrant from the first bite, when served at room temperature, it perfectly releases all the forest aromas, the slice is bordered by a soft and buttery fat, the true delight of this prosciutto, the most beloved among the cured meats lovingly produced by "Agostino". AVAILABLE FORMATS: 200g vacuum-sealed 1 Kg whole vacuum-sealed 6 kg vacuum-sealed cut
