Because not all types of prosciutto are the same. This is Ruliano's slogan. "Like champagne, each product has its own style, conferred by its maker" explains Daniele Montali, who represents the third generation of this historic family of prosciutto producers based in Pranello di Riano. Their prosciutto is made with painstakingly-selected thighs from heavy pigs, handled with extreme care and aged for 24-30 months in cellars rich in enzymes.
