{"id":1871,"date":"2019-06-18T10:34:18","date_gmt":"2019-06-18T08:34:18","guid":{"rendered":"https:\/\/www.prosciuttificiofaleria.it\/sviluppo\/?page_id=1871"},"modified":"2019-06-27T12:05:28","modified_gmt":"2019-06-27T10:05:28","slug":"faleria-prosciuttificio","status":"publish","type":"page","link":"https:\/\/www.prosciuttificiofaleria.it\/en\/faleria-prosciuttificio\/","title":{"rendered":"FALERIA PROSCIUTTIFICIO"},"content":{"rendered":"

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From Marche region, the excellence of Italian raw prosciutto<\/h2>\n

Founded in the 1980s in the hills of Marche, Faleria Prosciuttificio brings high quality and prestigious artisan prosciuttos to Italian tables.<\/p>\n

We carefully select the best Italian meats, process them according to ancient Marche traditions and let the prosciuttos mature for the time they need, helped by a good climate and clean air. We use only top quality natural spices, with no added preservatives, to obtain a genuine prosciutto, healthy and rich in flavour. Just as in the past.<\/p>\n

Our base is in the Marche region, in the heart of Italy, where we produce over 260,000 prosciuttos a year. Faleria in Falerone, among the inland hills of Fermo province, and Monti Azzurri in San Ginesio, at the foot of the Sibillini Mountains.<\/p>\n<\/div>

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Tradition and innovation: how Faleria prosciutto is made<\/h2>\n

Both production facilities are equipped with innovative refrigeration systems.<\/p>\n

Ventilation systems constantly circulate air inside the premises to create the ideal conditions for perfectly ageing the prosciutto while preserving the organoleptic properties.<\/p>\n

The mild and dry climate, with rich aromas from the mountains and hills, give each slice of prosciutto a genuine taste of authenticity.<\/p>\n<\/div>

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Quality Certifications<\/h2>\n

Faleria Prosciuttificio is a company certified under UNI EN ISO 22000 and complies with HACCP standard self-control regulations.<\/p>\n<\/div>

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