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Prosciutto of Evritania is produced from specially selected Greek ham, processed in the traditional way of Parma and the traditions of Evrytania. It matures for 12 months in an ideal environment in the firs, in the mountains of Evritania. Its Italian name may have prevailed, but the ancient Greek "Acrokolion", ie the salted pork leg is one of the "oldest" meat products in Greece. The climate in Prussia, after all, is considered excellent for the production of cold cuts. Combined with the selected quality local meats used by the Stremmenos meat factory, as well as the traditional, handmade way of preparation, they give a truly wonderful Greek traditional sausage, a product of natural maturation.
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