Prosciutto di Parma PDO ‘Antica Cantina del Mangiarbene’ – Boneless Addobbo
Stagionato almeno 24 mesi
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Prosciutto di Parma PDO “Antica cantina del Mangiarbene,” very sweet and soft in texture despite its 24-month maturation, tells a story of craftsmanship, terracotta floors, and a cellar permeated with native molds that give it hints of acacia honey and wisteria.
Expert seasoners, strong in a tradition handed down through generations, decide when to open the windows of the “Antica cantina del Mangiarbene” to make the most of Langhirano’s microclimate, where brackish air from the Gulf of La Spezia and Versilia softens in the clash with the karst walls of the Cisa, ready to give each leg the right degree of aging.
A journey into tradition
Moving one’s steps through Italian Salumeria is equivalent to taking a journey through the thousand bell towers of our country, visiting enchanting places and shaking wise hands. In our selection live and will live together
far-flung souls who share a passion for quality raw materials and respectful, artisanal processing.
From rediscovering the Alpine tradition in very limited runs, through Parma, touching Central Italy, to rediscovering the surprising qualities of the black pig.
A journey that treats each seasoning as if it were a photograph of that enchanting place of tradition and taste that we have visited at least once.
Prosciutto di Parma PDO “Antica cantina del Mangiarbene,” very sweet and soft in texture despite its 24-month maturation, tells a story of craftsmanship, terracotta floors, and a cellar permeated with native molds that give it hints of acacia honey and wisteria.
Expert seasoners, strong in a tradition handed down through generations, decide when to open the windows of the “Antica cantina del Mangiarbene” to make the most of Langhirano’s microclimate, where brackish air from the Gulf of La Spezia and Versilia softens in the clash with the karst walls of the Cisa, ready to give each leg the right degree of aging.
A journey into tradition
Moving one’s steps through Italian Salumeria is equivalent to taking a journey through the thousand bell towers of our country, visiting enchanting places and shaking wise hands. In our selection live and will live together
far-flung souls who share a passion for quality raw materials and respectful, artisanal processing.
From rediscovering the Alpine tradition in very limited runs, through Parma, touching Central Italy, to rediscovering the surprising qualities of the black pig.
A journey that treats each seasoning as if it were a photograph of that enchanting place of tradition and taste that we have visited at least once.