Prosciutto
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Made from the rear haunches of the pig, our Dry Cured Ham is carefully cured over 10 months with just enough salt to preserve it while also allowing the meat to remain tender and sweet to the taste.
Cured Over 10 Months • Heritage French Recipe • All-Natural • No Antibiotics Ever • No Nitrites or Nitrates Added
Pork, Sea Salt.
Drape over Petits Toasts with a sliver of fig jam, or layer alongside Mousse Truffée on a charcuterie board. Pair with a dry rosé or a light Pinot Noir.
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