Ever since it was founded in 1960, Galloni's mission has been to produce outstanding prosciutto, today drawing on a proper balance between traditional methods (like salting by hand and lengthy maturation in natural air) and the use of advanced technology to guarantee safety and constant quality. Among their lines of Parma prosciutto, the "Oro" selection (aged 20, 24 and 30 months) stands out. It's also worth noting their specialties: their Dop Magnus, Cantina del Canale and Barrique (a Parma prosciutto that finishes aging in oak barrels), Libero (prosciutto with a reduced sodium content) and Gargantuà (characterized by intense flavor embellished with herbs and spices).
