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Granarolo Mattonella Prosciutto is a rectangular-cut prosciutto that makes slicing for foodservice a breeze. Typically dry-cured for 10-16 months, its delicate saltiness and buttery texture make it a prosciutto lover’s dream.
Launched in 1957 as the Bologna Consortium of Milk Producers, Granarolo has grown into one of Italy’s most respected food producers with a huge international presence. Combining tradition with modern food safety standards, and the Granarolo Mattonella Prosciutto certainly delivers the goods.
