Prosciutto dates back to at least 100 BC in Parma Italy, when peasants would hang hams to cure in the attic or cellar. Italian prosciutto is now well known as the world’s most famous premium leg ham.
Trimmed, salt cured and aged to impart an exquisite flavour, texture and aroma, Prosciutto brings exquisite flavour when wrapped around chicken, asparagus or cantaloupe.
Loin Capocollo Mild
Widespread in many Italian regions, Capocollo or Coppa, is a cured meat, this favourite slow dry cured Italian delicacy is renowned for its flavour and sweetness. Made from selected pork loins. Best served as an antipasto.
Traditionally used as bacon in Italy and made from pork belly meat, the slow dry cured pancetta is rolled, spiced and cased before a long maturing process.
Best served thinly sliced and lightly fried until crisp.