Our production

Hams and specialties for the professional market

 Prosciuttificio Soave's production includes raw hams, cured specialties, and Italian delicatessen products intended for restaurants, hospitality, retail and delicatessens, distributors, and professional operators.

 Each product is born from the combination of carefully selected raw materials, expert processing, and meticulously controlled maturation. The various stages are carefully monitored within the Soave facility, combining production organization, modern equipment, and procedures that still require experience and manual sensitivity.



 These include the process of adding sugnatura (sugnatura), which accompanies the maturation of the ham by protecting the exposed muscle and promoting a more gradual loss of moisture. It is one of the processes through which the expertise developed over time continues to have a tangible impact on the quality of the product.

 The range offers different ages, sizes, and organoleptic characteristics, meeting the needs of different sales channels and offering each customer products consistent with their business and positioning.

A range designed for different needs

Aging times, processing methods, formats, and flavor profiles distinguish the Prosciuttificio's diverse offerings. From cured hams to smoked specialties, to culatello with rind and lard, each product has its own unique identity and is accompanied by clear information about its characteristics, curing process, origin, and available sizes.

Soave Riserva Raw Ham MASCONALE

 The MASCONALE Soave Riserva Raw Ham represents the Prosciuttificio's finest offering. It is made from the legs of pigs born and raised in Italy, recognizable by the tattoo identifying their farm of origin, and is cured for over 14 months.

 The artisanal processing and long maturation period contribute to the development of a product with a sweet, fragrant, and fragrant flavor, characterized by a pale red color and a balanced ratio between lean and fat.

 The ham is deboned by hand, with particular attention to preserving the shape and characteristics of the product.



 Maturing: over 14 months Origin of the legs: pigs born and raised in Italy Weight with bone: 9–10.5 kg Weight without bone: 7–8 kg

 Processing: artisanal, with manual boning

MASCONALE Cured Soft Raw Ham

MASCONALE Prosciutto Crudo Soave Stagionato is made from the legs of Italian pigs and is aged for approximately 12 months. The artisanal process gradually accompanies the maturation of the product, helping to develop a sweet, pleasant, and balanced flavor.

It is a versatile product, suited to the needs of restaurants, delicatessens, and professional operators seeking a reliable raw ham with good yields and consistent characteristics.



Maturing: approximately 12 months Origin of the thighs: Italy Weight with bone: 8–10 kg Weight without bone: 6–7 kg

Valtramigna Raw Ham

 Valtramigna Prosciutto Crudo is hand-cured and aged for approximately 10 months. It stands out for its bright red color, sweet flavor, and full texture, characteristics that make it particularly suitable for restaurants, delicatessens, and professional retail.

 Its good cutting performance makes it ideal for everyday use at the counter and in the kitchen. In the deboned version, the product is trimmed and cleaned with a knife, making it easier to process and reducing waste.



 Maturing: approximately 10 months Processing: manual Weight with bone: 7–8 kg Weight without bone: 5–6.5 kg

Culatta Soave MASCONALE

Culatta Soave MASCONALE is made from the legs of Italian pigs and aged for 12 to 16 months. Artisanal processing and natural maturation create a sweet-tasting meat, characterized by a bright red color and a full, balanced flavor profile.

Its long maturation process and meticulous processing make it a specialty particularly suited to delicatessens, restaurants, and professionals seeking a quality Italian product, recognizable for its taste and consistency.



Maturing: 12–16 months Origin of the thighs: Italy Maturing weight: 5–6 kg Processing: artisanal Maturing: natural

Sweet Speck with Rump MASCONALE

 MASCONALE Dolce Speck with Fesa is made from fresh, boneless pork legs and aged for approximately six months. The delicate beechwood smoking process accompanies the maturation without overpowering the flavor of the meat, while the seasoning with spices helps define its distinctive profile.

 The result is a specialty with a balanced, aromatic, and pleasantly smoky flavor, suitable for restaurants, delicatessens, and professionals looking for a versatile and distinctive product.



 Maturing: approximately 6 months Smoking: beech wood Flavouring: herbs and spices Weight: 5–6 kg

Smoked Bacon MASCONALE

 MASCONALE Smoked Pancetta is a specialty made from pork belly, naturally cured and handcrafted. The smoking process, combined with the use of herbs and spices, gives it a distinctive flavor profile and an intensely flavored exterior.

 Before eating, the outside must be cleaned with a knife, as indicated on the label. This product is suitable for restaurants, delicatessens, and professionals seeking a cured pancetta with a distinctive, distinctive flavor.

 Seasoning: natural Processing: artisanal Flavouring: herbs and spices Preparation: cleaning the outside with a knife before consumption



Lardo Soave MASCONALE

 MASCONALE Lardo Soave is made from founder Pietro Masconale's original recipe and is made with lard from Italian pigs. The dry salting and flavoring are followed by a natural curing process lasting over four months, using artisanal methods that gradually guide the maturation process.

 Predominantly white in color, with light veining on the lean meat, it has a sweet, aromatic, and balanced flavor. It is available in approximately 3 kg pieces, suitable for restaurants, delicatessens, and professional operators.



 Maturing: over 4 months Origin of the raw material: Italy Processing: artisanal, with dry salting and flavouring Approximate weight: approximately 3 kg