Simple words that reflect the sense of my job...
An old trade I did not discover myself, though I learnt well all the small secrets of an old, traditional craft to bring, today, a product that encapsulates genuine old-time quality.
Making prosciutto does not just mean turning fresh meat into cured meat – it’s much more than that.
Making prosciutto means following, right from the start, all the processing stages and, before that, assessing the undisputed quality of the raw material.
Always popular, what we might define as an evergreen product.
Every prosciutto has different organoleptic features and this is a good thing, as otherwise it would lose all its craftsmanship and hams would all be the same, standardised.
This is why every prosciutto we make at Simonini carries a strong emotional value that is constantly renewed and curing it is an art that makes our sacrifice, decisions and long work worthwhile.
While making prosciutto is an emotional experience and curing it is an art, I hope that tasting it will become something you’ll enjoy and that will give you that feeling I have whenever I see its slow transformation in my cellars.