Maestral Prosciutto

Maestral prosciutto is a standout among prosciuttos. We use the dry curing method in its preparation, and it is aged for a minimum of 10 months. What sets it apart is that it is skinless, and to make it even more unique, we sprinkle it with pepper on the surface, giving it a distinctive character.

Nutritional Values

Average Nutritional Value per 100 g:


927 kJ / 220 kcal

Total fat

7,5 g

Saturated fat

3,4 g

Total carbohydrates

< 1,0 g


< 0,5 g


38,2 g


6,5 g

Source: Product chemical analysis

Additional Information

Type of meat

Dry-cured meat

Storage temperature

4 - 8 °C