Prosciutto is one of the worlds favorite and best-known Italian delicacies. The history of this cured ham stretches back to pre-Roman times. In northern Italy, in San Daniele, it was the Celtic people who first began curing meat with salt, and in Parma like many modern-day delicacies, it was considered a peasant food. The traditional process of curing is still practiced like an art form in both of these cities and results in the delicious prosciutto that, when thinly sliced, simply melts in your mouth and while youre at it, wrap it in a piece of pecorino cheese pair it with a glass of red wine and fall in love!

Thanks to its versatility, there is a special order option for the Fhiaba Wine Cellar to be used to
store cured meat and cheese, enabling combinations of use among them wine with cured meat,
wine with cheese, cured meat with cheese via two differentiated climate-controlled areas and kits
of accessories created for the optimum division of zones and correct display of products.