Ferrarini presents Fumo di Praga: tradition has a new flavour

“Fumo di Praga” represents the perfect synthesis of the company’s historic expertise and its desire to explore new sensory horizons.

The result of Ferrarini’s experience in producing cooked specialities, “Fumo di Praga” is a High-Quality Cooked Ham characterised by a light natural smoking process using beech wood and juniper berries, which lends a distinctive sweetness to the smoky note.
The smoking process is carried out in Friuli-Venezia Giulia, according to the original recipe; it is the traditional Trieste charcutiers who preserve the authentic Bohemian smoking technique, which is still carried out hot.
Cooking without a mould, in an open atmosphere and in elastic netting, together with hand stitching, emphasises the excellence of the product.
Also excellent served hot and sliced with a knife.
The launch of “Fumo di Praga” responds to consumer demand that is increasingly attentive to gourmet nuances and the authenticity of production processes. This Ferrarini innovation is part of an extremely dynamic product strategy that has already seen the success of Pavo – whole roasted turkey breast – and Peppered Guanciale, and which will shortly lead to the launch of a product with great potential, Gluten-Free Roasted Chicken Breast.

Gluten-free. No added polyphosphates. Free from milk proteins and lactose.

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Ferrarini will be attending SIAL PARIS

HALL 6 F103

• 17-21 October 2026

This article was translated from the original Italian version with the assistance of artificial intelligence. In case of discrepancies, please refer to the original Italian version.