EXPRESS SHIPPING -50% ON ORDERS FROM 139€ - GUARANTEED DELIVERY BY DEC. 31

WE TAKE A PAUSE: ALL PURCHASES MADE 7-25 AUGUST WILL BE SHIPPED FROM MONDAY 26th

Are you a company?
Toggle Nav
My Cart
Search
Advanced Search
Menu
Account
Settings
Currency
EUR (€) Euro EUR (€)

Ham - Quack Italia

Italian Ham Prosciutto: Buy Online the Best Italian Ham at Amazing Prices - Quack Italia, goose salami-FoodExplore.

The best selection of producers of italian ham prosciutto: one of the most important cured meat.
The ham in Italy is an institution, it is produced in almost every region. From prosciutto crudo such as Parma ham, to the ham and also hams made with peculiar meats such as goose or venison ham. The ham is a product that characterises the Mediterrenean diet, especially when it is produced with meat from selected livestock. The main regions for the production of ham in Italy are certaily Emilia Romagna with the Parma ham DOP, made with Italian meat. Another famous region is Friuli Venezia Giulia with its San Daniele Ham. Also Tuscany, Lombardy and other regions produce hams of different curings. In the woody and mountainous areas the ham is made with fine meat such as the venison or wild boar. An incredible fine ham is the one made with 100% goose meat by Quack. Please find below our best prices and deals to buy italian ham online.


Quack is a company and country house just outside Milan. It was founded in 1999 with the original purchase of 80 goose which are now more than 500. Nowadays they are specialized in cured meat using only goose meat, which is rich in fat. Different from the classic fat, this one is mostly made of unsaturated fatty acids, and one of these is the omega3. The gooses are in the wild state and fed with high quality products such as corn, fruit and bread. Only when the qualitative standards are reached are the animals are slaughtered. So the excellent products are made, such as goose salame, speck and cured ham, made with simple and healthy ingredients. The meat of the Quack's gooses have been studied by several universities in order to understand the qualitative standards of the meat and especially its fat.
More information...
Loading...
Filters
Clear All