Fabbris Smallgoods prosciutto is made from the finest of female pork (80-85kg) leg. The legs are salted and matured for as long as 8 months in atmospheric controlled rooms and assessed daily to ensure that every prosciutto has that famous ‘Fabbris’ taste that people have come to love.
Boneless Parma Prosciutto which is salt-cured, air dried and aged for a minimum of 16 months
Prosciutto di San Daniele is made from just two ingredients: high-quality pork legs and sea salt. This prosciutto crudo is produced from start to finish in San Daniele, a small village in Italy's northern region of Friuli Venezia Giulia.
Bresaola originated in small regions in the mountainous far north of Italy but are now used widely. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
Jamón is a kind of dry-cured ham produced in Spain. It is one of the most globally recognized food items of the Spanish cuisine. It is also regularly a component of tapas.