Rovagnati’s Gran Biscotto recipe has remained unchanged for over 30 years.  With a rigorous pork leg selection process, only the biggest and best are selected and hand-boned without cutting the leg. The exclusive taste, fragrance and consistency of this prosciutto is achieved by a massaging a secret blend of aromas and spices into the leg for up to 72 hours, then slowly steaming for 12 hours and lastly leaving it to rest for up to 4 weeks.

Price is per 120g Sliced.