Fifty years have passed since Simonini’s family started making prosciutto. Time has shown us many things, but first and foremost it has educated us to respect it. It has taught us that our products change and are added to. Slowly. All this has led to the desire for perfection and to the idea of creating prosciutto whose distinctive ingredient was time.  Making Benedicto requires the places, excellent raw materials and people with know-how. It is the result of progressive selection through all the different processing stages which does not stop when the prosciutto could be ready for the market: this is the start of another challenge, selecting the best of the best for long curing where time perfects and provides extraordinary aromas and flavours. Needless to say, selection does not go hand in hand with quantity and production is limited since this is the only way to respect the criteria of quality and uniqueness that define it. After curing that lasts up to 36 months, Benedicto prosciutto is ready for you.