Our prosciutti are made from Berkshire hams of a large size (28-30 LBS). These hams, with bone-in and skin on (and hand-rubbed with sea salt), are aged for 14 months in the true “Prosciutto di Parma” style.
GOOD, CLEAN TASTE IS MORE THAN WHAT’S IN IT; IT’S HOW WE MAKE IT.
From the moment we receive the hams shipped direct from the farms, it’s a hands-on process from start to finish. Master salumiere, Olli Colmignoli, oversees every detail – and you’ll know the difference that makes when you taste an Olli™ product.
160-YEAR-OLD RECIPES. AS GOOD TODAY AS THEY WERE BACK THEN.
We make salame the way it’s been made in Italy for generations, and we’re making it here in America, in the heart of Virginia.
