Cavalier Umberto Boschi

Prosciutto di Parma DOP, aged 30 months, signed by Cavalier Umberto Boschi, is an absolute excellence of Italian charcuterie, made according to tradition in the hilly area of Parma. Whole, with bone and stored in an elegant wooden box, it offers a sweet and natural flavor, the result of a long artisanal aging process.

From the hills of Langhirano, where the wind caresses the carefully selected legs, comes the Prosciutto di Parma from Cantina di Umberto e Rosa 1922. A tribute to the artisan tradition of Cavalier Umberto Boschi, who for generations has guarded the secret of sweetness: slow aging, ideal climate, and family passion. An excellence that melts in your mouth.

The result of the mastery of Salumificio Cavalier Umberto Boschi, this Prosciutto di Parma DOP with bone from the Etichetta Nera line is aged for 18 months in the hills of Langhirano, where the unique climate enhances its sweetness and aroma. The presence of the bone gives it an even richer taste, making it a masterpiece of Emilian gastronomy.

From the hills of Langhirano, where the Tyrrhenian wind caresses the pork legs, comes Prosciutto di Parma DOP Black Label by Cavalier Umberto Boschi. An authentic cured meat, processed without preservatives according to tradition, which embodies the ancient knowledge of Parma's pork butchers. Each slice tells a story of time, territory, and passion.

Prosciutto di Parma DOP 24 months boneless is a product of excellence from the Cantina di Umberto e Rosa 1922 line, with a sweet and delicate flavor. Naturally aged in the hills of Langhirano, it is made without preservatives, according to tradition. Soft, fragrant, and with an unmistakable taste, it is perfect for any gourmet occasion.

Prosciutto di Parma DOP 16 Months - half boneless from the Umberto Boschi Classic Line is a delicacy of Italian charcuterie. Made with selected legs, sea salt, and naturally aged in the hills of Parma, it offers a delicate and fragrant flavor, perfect for those seeking authenticity and tradition in every slice.

Perfect for home consumption, the 16-month aged Prosciutto di Parma DOP slice is the ideal solution for those looking for quality and convenience. Made with selected legs and sea salt, it ageds slowly thanks to the unique climate of the Parma hills, offering a sweet, delicate and unmistakably authentic flavor.

Salame di Felino IGP is a typical cured meat from the province of Parma, made with pure Italian pork, Malvasia wine, black pepper, and garlic. Aged for about 50 days, it has a sweet and slightly spicy taste, with a soft texture and a delicate aroma. An excellent product from the Emilian delicatessen by Cavalier Umberto Boschi.

Strolghino del Salumificio Cavalier Umberto Boschi is a small salami typical of the Parma tradition, prepared with the lean and prized parts of the pig's leg. With a short curing period of about 20 days, it is ideal for aperitifs and cold cuts. Soft, delicate and with an unmistakable taste, it is one of the most popular cured meats in Emilia.