Our Prosciutti | Eli Prosciutti

Parma Ham

Parma Ham production plant is located in Traversetolo (Parma, Italy). Our sweet Parma Ham is the result of a traditional, slow, careful and gentle production process taking place in a modern and technologically advanced environment.

Elisio 18 months

Prosciutto di Parma DOP

A young prosciutto with a very delicate flavour, a soft and sweet fragrance and a beautiful peach-pink colour. It is suitable for all palates and with its high protein level it befits a very balanced diet.

Eli Rossa 20 months

Prosciutto di Parma DOP

Around the 20th month of aging our prosciutto develops a more complex scent.
It keeps its peach color, slightly darker. Its fat is getting more sweet and compact.

Eli Rossa 24 months

Prosciutto di Parma DOP

24 it’s the perfect number.

This prosciutto has a rich and intense perfume and an extraordinary flavour which is balanced by the sweet fat that covers and preserves it.

Eli Nera 30 months

For almost three years this prosciutto has absorbed all the aromas brought by the wind coming from our Appennino Tosco-Emiliano.
The outcome it’s a unique, rich and fulfilling tasting experience to share.

San Daniele Ham

San Daniele Ham production plant is located in San Daniele del Friuli (Udine, Italy). San Daniele ham being a niche product has unique characteristics and flavour. Fogolar has been well known as the factory able to maintain these particular characteristics of the product and that is why Eli prosciutti decided to acquire this factory.

Fogolar 16 months

Prosciutto di San Daniele DOP

As flowers do during the first blossom in spring, once reached 16 month of aging, our Prosciutto di San Daniele turns vivid pink. It has some fresh notes and the sweetest taste you can imagine.

Fogolar 18 months

Prosciutto di San Daniele DOP

By the age of 18 months our Fogolar is getting distinguished from the others.
It is sweet and at the same time aromatic, like the unique microclimate of San Daniele del Friuli.

Fogolar 20 months

Prosciutto di San Daniele DOP

No longer a “youngster”, once reached 20 months of aging this prosciutto is different. It brings on the sweetness of a good and healthy fat and the whole scope of flavours that only time can give to it.

Fogolar 24 months

The hands of our expert artisans helped this amazing product to thrive, after 24 months.
It is a prosciutto cured in every detail which brings out all our expertise and knowledge.

Covap

Eli Prosciutti is an exclusive distributor of Covap Ibéricos Hams in Italy.
Covap is located in the north of Cordoba province in Andalusia, in the “El valle de los Pedroches” area of the most important oak forests in Europe. In these oak trees forests the famous ibericos pigs are grown and bred.
We offer 100% Iberico ham and Cebo de Campo, with the bone and off the bone.

Jamón Cebo de Campo

24 months of curing

Jamón Cebo de Campo has a more delicate flavour, less cured and of lighter colour.
The taste of this ham is more similar to our palet.

Jamón 100% Íberico

Known as “Pata Negra”, it is at least 36 months of aging, and it is the excellence of the Ibericos hams.
It’s unique, if you haven’t tried it, it’s definitely worth trying.