A new sweet tale to tell at the table
In 1963 in Venice an icon of Italian gastronomy was born. Today it enters our Antiche Cantine and becomes Devodier.
"The aromas of our curing, in a slice as light as a wingbeat. A precise, ultra-thin cut: we call it Taglio a Velo®."
"For generations we have worked to transform each of our products into a masterpiece of taste. Today that ancient flavour meets a new idea."
It is not a thin slice. It is a veil. A technique calibrated to the limit of the visible.
From our wooden Antiche Cantine, where the ham matures to the rhythm of time and territory, comes a slicing so delicate that it draws the slice like a light veil.
The aromas of curing are released with an intensity and delicacy that traditional slicing cannot return. It is our signature - born in the hills of Parma, taking today a new expression.
Only premium-quality legs, cured in our wooden Antiche Cantine, and the time needed to build their aromatic profile.
The slice is cut so imperceptibly that it becomes a veil. This is where the registered trademark Taglio a Velo® Devodier was born.
A slice as light as a wingbeat, releasing the aromas of curing with a new intensity.
The same premium raw material. The same Taglio a Velo®. Two profiles, one for those seeking the taste of tradition, the other for those seeking today's lightness.
Our wooden Antiche Cantine brought to Taglio a Velo®. The deep aromas of long curing, restored in a contemporary form that multiplies the tasting experience.
The same excellence of raw material, finely hand-trimmed for a redesigned nutritional profile. Lightness, purity and versatility - with no compromise on taste.
Our signature, in every pack
Only
meat and salt
100%
Italian
High protein
content
No
preservatives
Gluten and
lactose free
Ten interpretations designed to tell the versatility of Taglio a Velo®. Five for the classic selection, five for the contemporary version.
Five interpretations that tell the aromatic depth of the long curing in the Antiche Cantine.
Five recipes that make the veil a versatile, everyday ingredient, without giving up taste.
| Per 100 g | Riserva | Light |
|---|---|---|
| Energy | 1051 kJ / 252 kcal | 737 kJ / 175 kcal |
| Fat | 16 g | 6,4 g |
| of which saturated fatty acids | 6,2 g | 2,1 g |
| Carbohydrates | <0,5 g | <0,5 g |
| of which sugars | <0,5 g | 0 g |
| Protein | 27 g | 29 g |
| Salt | 4,7 g | 5,2 g |
*−53% fat compared to the average of Italian dry-cured ham - Source: CREA, Italian Food Composition Database.
Our story has its roots all the way back in the 1700s, in an Emilian family that turned ham into its art. Three generations of master curers, a unique meeting of land and passion handed down from father to son.
Our wooden Antiche Cantine are the unmistakable signature of Devodier taste. A rare place, where time and naturalness meet - and where the Carpaccio is now also born.
When we set out to design the Carpaccio, we knew it needed a special packaging. That's why we asked Luca Soncini, illustrator and designer from Parma, trained at the Accademia di Belle Arti di Brera, to design it for Devodier.
The prosciutto butterflies that flutter across the packs, the distinctive colours chosen for the two expressions — aqua green for the Riserva, powder pink for the Light — and the entire graphic system: all bear his mark. A contemporary, authorial style that dialogues with the product and with its essence.
Luca's illustrations have been telling the contemporary world for years across the pages of magazines and books, in brand identities and institutional projects in Italy and abroad. Today, on the wings of a butterfly, they enter the Antiche Cantine too.
Devodier Carpaccio di Prosciutto, in the Riserva and Light versions, is launching in 2026 in the finest delicatessens and Italian charcuterie shops in Italy and around the world.
Both versions start from the same premium raw material and share the Taglio a Velo® Devodier. The Riserva is the classic selection from the Antiche Cantine, intended for those seeking the deep aromas of long curing. The Light is finely hand-trimmed to offer −53% fat compared to the average of Italian dry-cured ham, keeping the aromatic profile intact.
Once opened, the pack should be consumed within 24 hours and kept refrigerated at +0/+4°C. Before opening, shelf life is 90 days from the production date, always under refrigeration.
We do not recommend freezing. The Taglio a Velo® is designed to release the curing aromas at the correct serving temperature (+10°/+12°C, by leaving the pack out of the fridge for a few minutes before consumption). Freezing compromises the structure of the veil and the aromatic profile.
No. Devodier Carpaccio di Prosciutto contains only Italian pork and salt. It is naturally free from gluten, lactose, added sugars, preservatives, additives and declarable allergens other than the meat itself.
The Riserva version is at its best on its own, as a signature board or aperitivo. The Light version is more versatile: it suits warm salads, focacce, piadine, fruit pairings and "carpaccio-style" preparations with oil, lemon and shavings of Parmigiano. See our recipes section.
Yes. The Light version has a nutritional profile particularly suited to high-protein regimes: 29g of protein per 100g, with 66% of energy intake coming from protein. Its reduced fat content makes it a valid choice for athletes and consumers attentive to caloric balance.