Galloni in Barrique dry-cured hams are placed in barrels at the 18th month of maturation and left for at least 4 months. The gradual refining in this particular chamber, rich in the aromatic yeasts of wine, completes the maturation process and yields a delicate fruity fragrance that enhances the organoleptic characteristics of the Galloni prosciutto.

IThe result is a dry cured ham with a sweet aroma and light floral and underwood notes, a special experience for the most sophisticated and demanding palates in search of new harmonies of fragrances and flavours.