barrique,
raffinataprelibatezza.
Spaghetti rolled with prosciuttoby Terry Giacomello
a stellar prosciutto.
Limited production of Prosciutto di Parma, refined in oak barrels that were originally used to age Barolo and Nebbiolo wines. Galloni Prosciutto in Barrique is placed in a barrel at the 18th month of maturation and remains there for about 6 months The gradual refinement in this particular chamber, rich in aromatic wine yeasts, completes the maturation and gives Prosciutto a delicate fruity scent that enhances its organoleptic features. The outcome is an elegant and refined Prosciutto with a mild aroma, light floral and undergrowth notes, a special experience for the most sophisticated and demanding palates who want to explore new aromas and flavours.
BarriqueWhole on the bone
Il Prosciutto Galloni in Barrique con osso conserva al meglio tutti i sapori e la fragranza di cui si è arricchita durante il periodo di stagionatura in botte, si presenta in confezione all’interno di una elegante scatola in legno.Stagionatura: 24 mesiIngredienti: carne suina, salePezzatura: 9.5 – 10.5 Kg
Galloni Prosciutto
reduced sodium
Libero is the matured prosciutto with reduced sodium and with added potassium This product is ideal for a healthy and balanced diet, for all those who do not want to give up the pleasure of food whilst eating healthy Besides offering a high organoleptic quality, the Libero prosciutto is characterised by a considerable reduction of the sodium content, i.e. 33% lower than the average of prosciuttos on the Italian market, and a significant presence of potassium. 100g of product account for 50% of the RDA.
Libero is made exclusively from selected pork of Italian origin that, combined with the skilful work of our Salting Masters and a long and slow maturation, make this high quality prosciutto one of a kind in the world for its nutritional features, mildness and taste.
Thanks to its absolute innovative and original features, the product has obtained an industrial invention patent. The features of Libero make it a food product that complies with the standards of the main International Health Institutions and World Health Organisation on health and nutrition. From the point of view of clinical and sports medicine, the reduction of sodium consumption combined with higher potassium intake contributes to keeping a standard blood pressure. Potassium also favours the standard muscle function whereas the high protein content supports the maintenance of the muscle mass and the bone structure making this prosciutto ideal for those who practice sports also as amateurs.Libero contains a percentage of BCAA (Branched Chain Amino Acids) that is at least 25% higher than in Prosciutto di Parma. BCAAs are essential amino acids, i.e. they must be taken in via the diet since our body cannot produce them autonomously. BCAAs are essential amino acids, i.e. they must be taken in via the diet since our body cannot produce them autonomously. These amino acids favour muscle recovery after sports activities and stimulate the production of cytokines, protein molecules also involved in the immune function.
Less sodium and more potassiumin our diet they contributemaintaining good blood pressure
Potassium is a friend of our muscles,helps maintain good muscle function
A correct balance of potassiumand sodium helps regulate the water balance within the body
Libero is obtained exclusively from selected pork of Italian origin which, combined with the skilful work of the master salt workers and a long and slow seasoning, make it a high quality product, unique in the world for its nutritional content, delicacy and flavor. The product, thanks to its absolute novelty and originality, has obtained the industrial invention patent.
LiberoWhole on the bone
Prosciutto with a reduced sodium content and a high presence of potassium, obtained exclusively from selected pork of Italian origin.Ingredients: pork, sea salt, potassium chlorideWeight: 6Kg and higherMaturation: at least 16 months
LiberoWhole deboned and pressed
Prosciutto with a reduced sodium content and a high presence of potassium, obtained exclusively from selected pork of Italian origin.Ingredients: pork, sea salt, potassium chlorideWeight: 6Kg and higherMaturation: at least 16 months
LiberoWhole deboned rotondo-type
Prosciutto with a reduced sodium content and a high presence of potassium, obtained exclusively from selected pork of Italian origin.Ingredients: pork, sea salt, potassium chlorideWeight: 6Kg and higherMaturation: at least 16 months
LiberoSliced in packs
Prosciutto with a reduced sodium content and a high presence of potassium, obtained exclusively from selected pork of Italian origin. Available sliced in convenient cloud-shaped packs.Ingredients: Italian pork, sea salt, potassium chloride.Maturation: at least 16 months
Gargantuà,
Prosciutto, like in the past.
Gargantuà,
Prosciutto, like in the past.
comes from the old recipeof Fratelli Galloni
It is a prosciutto matured on wood and processed exclusively by hand. It features an intense Mediterranean aroma and a bright colour. Just like in the old days. Gargantuà Prosciutto stands out amongst Galloni specialty products for its extraordinary flavours and bouquets.Pork is rigorously of Italian origin. Pork legs are salted by hand using a mixture of sea salt, flavourings and natural spices, which is prepared by our Salting Masters. Maturation starts from the sixth month, it takes place in the natural environment of cellars and lasts for at least 17 months. During the last months of maturation, prosciuttos are placed in dedicated rooms with higher average temperature to help soften the fat in a process that gives it an intense aroma and a smooth and velvety flavour. The special texture of the lean meat renders the product ideal also for knife carving.The production process of Gargantuà is associated to a research study done in-house on the internal migration of aromas in meat. This has led to the use of some spices on specific muscle parts that gave rise to a harmonious and calibrated sensory result.
GargantuàWhole with bone
Prosciutto crudo ottenuto da pregiate carni italiane, stagionato su legno e lavorato esclusivamente a mano, si distingua per l’aroma mediterraneo intenso ed il colore brillante.Ingredienti: carne suina nazionale, sale alimentare, aromi naturaliPezzatura: 9 Kg e oltreStagionatura: almeno 17 mesi
GargantuàPressed boneless whole
Prosciutto crudo ottenuto da pregiate carni italiane, stagionato su legno e lavorato esclusivamente a mano, si distingua per l’aroma mediterraneo intenso ed il colore brillante.Ingredienti: carne suina, sale alimentare, aromi naturaliPezzatura: 7 Kg e oltreStagionatura: almeno 17 mesi
GargantuàWhole boneless adornment
Prosciutto crudo ottenuto da pregiate carni italiane, stagionato su legno e lavorato esclusivamente a mano, si distingua per l’aroma mediterraneo intenso ed il colore brillante.Ingredienti: carne suina nazionale, sale alimentare, aromi naturaliPezzatura: 7 Kg e oltreStagionatura: almeno 17 mesi
Flavour, fragrance and delicate texture
Galloni Magnus Hamis obtained from particularly mature pigs of above average size. It stands out for the imposing size of slices and the mild and aromatic taste.It is produced in limited series guaranteed by a progressive yearly number, which is clearly visible on the label confirming the originality and rigorous selection of this Prosciutto.
MagnusWhole on the bone
Galloni Magnus Prosciutto, produced in limited series, is available whole on the bone.Ingredients: pork, sea saltWeight: above 11KgMaturation: at least 18 months
Prosciutto Galloni
Cantina del Canale is the Prosciutto di Parma matured in our traditional cellar that dates back to 1960, a place rich in scents and aromas developed in more than 50 years of activity.Built on an underground stream, the cellar features a constant microclimate with specific temperature and humidity, ideal for long maturation and to boost the aromatic yeasts that make Prosciutto so unmistakeable. The line of ‘‘Cantina del Canale’’ Prosciutto has two different maturations, i.e. 20 and 24 months, carefully selected by our cellar experts.
Cantina del CanaleWhole on the bone
The line of ‘‘Cantina del Canale’’ Prosciutto has two different maturations, i.e. 20 and 24 months, carefully selected by our cellar experts.Available whole on the bone.Maturation: at least 20 monthsIngredients: pork, sea saltWeight: 9.5 – 11Kg
Galloni Prosciutto.
a masterpiece of taste
Harmony of ancient origins and traditions handed down through time and skilled innovation: this is Galloni Prosciutto di Parma and there is no better. Each bite tells about our expertise, our knowledge, our dreams and our future