Prosciutti Il Borgo

Our Prosciutti, which are the company’s pride and joy, are made with the finest quality hams of heavy Italian pigs, 100% bred and butchered in Italy.

In accordance with tradition, the meat is processed strictly by hand by our qualified personnel, who are responsible for every process, from boning and trimming to the completion of the ageing process. The delicate salting process, carried out without the use of additives or preservatives, is followed by a long curing process to guarantee the unmistakable taste and aroma.

  • Coscio nazionale
    Top seller Il Borgo

    Italian Prosciutto on the bone

    Cut:

    characteristic “bazza lunga”

    Weight:

    approx. 12 kg

    Maturing:

    at least 16 months

  • Coscio nazionale disossato prosciutti Il Borgo
    Top seller Il Borgo

    Boned Italian Prosciutto

    Cut:

    characteristic “bazza lunga”

    Weight:

    approx. 9/10 kg

    Maturing:

    at least 12 months

  • Toscano DOP prosciutti Il Borgo

    Tuscan PDO Prosciutto

    Weight:

    approx. 10 kg

    Maturing:

    at least 12 months

  • Coscio disossato di scrofa prosciutti Il Borgo

    Boned Prosciutto from Sows

    Weight:

    approx. 13/15 kg

    Maturing:

    at least 18 months

  • Coscio nazionale disossato bazza corta prosciutti Il Borgo

    Boned Italian Prosciutto

    Cut:

    characteristic “bazza corta”

    Weight:

    approx. 8 kg

    Maturing:

    at least 10 months

  • Coscio disossato san giusto prosciutti Il Borgo

    San Giusto Boned Prosciutto

    Weight:

    approx. 6 kg

    Maturing:

    at least 7 months

    Origin:

    UE

  • Prosciutto del Contadino Il Borgo

    Farmer’s Prosciutto

    Cut:

    characteristic “bazza corta” on the bone

    Weight:

    approx. 9/10 kg

    Maturing:

    at least 12 months