The Prosciutto is certainly one of the principal products of the Italian tradition, and is also present in the Marche. Processed according to ancient methods, this dry cured ham is not only a very good product, loved by children and adults, but it is also a healthy and genuine, even recommended by nutritionists for a balanced and rich in taste meal. One of its most attractive features is that it can be used in different ways, your palate will appreciate whatever you choose.

Type: Prosciutto-Dry Cured Hams 
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in
: Marche (Italia)
Net Weight: 2500 g (The indicated net weight allows a tolerance of ± 10%).

Shipped under vacuum



Dry Cured Hams made from the leg of pork, hand trimmed, de-boned and salted. This operation lasts about 20 days. Subsequently, the residual salt is removed and the ham is washed with white wine. Dried in special rooms with natural ventilation and left to age for a period ranging from 12 to 14 months, depending on the size of the thigh, the Dried Cured Ham has always played a key role both in the noble and popular kitchens of the Marche. 


country pig

Azienda Agricola e Laboratorio Country Pig di Bastianelli Mauro. Via S. Zenone - Alteta di Montegiorgio (AP). The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo. 

Pork meat, salt, pepper , spices , natural flavors , preservative E 252. Nutritional values for 100 gr: Energy Kcal 224,0, Kj 937,84; Carbohydrates 0,0 g. of which sugars 0,0 g.; Proteins 32,00 g.; Fats 12,90 g. of which satured fatty acids 4,24 g. Salt 1,24 g.

General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.

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