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Prosciutto

Prosciutto

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  1. Speck Americano Quick View

    La Quercia
    Speck Americano

    $10.99/EA
    Think of it as prosciutto’s super suave fraternal twin: it’s made using the same methods as La Quercia’s Prosciutto Americano and then smoked with real applewood, which imbues the ham with a smoky aroma and flavor, on top of its inherently sweet and rich characteristics. Read More
  2. Lonza (4 oz Sliced) Quick View

    Red Table
    Lonza (4 oz Sliced)

    $9.50/EA
    In Minnesota, Red Table’s Mike Phillips is crafting small-batch, sustainable Italian-style charcuterie from happy pigs which puts the Old World to shame. This cured loin has a delicate sweetness, with a rich and meaty finish. A perfect lean proscuitto alternative with sliced fruit and flinty Italian whites. Read More
  3. PROSCIUTTO DI PARMA - WHOLE LEG Quick View

    Devodier
    PROSCIUTTO DI PARMA - WHOLE LEG

    $400.00/EA
    Massage, you say? Prosciutto di Parma has been made in essentially the same way since the Romans: by massaging the hind legs of whey-fed hogs (leftover from the production of Parmigiano Reggiano) with salt, washing, then dry-aging the meat for 30 months, exceeding the usual cap of 24 months. This Prosciutto di Parma, made by master prosciutto craftsman imported exclusively by Murray's, is made according to the scrupulous standards set by The Consortium, which regulates production, stamping all worthy rumps with a crown tattoo when they pass inspection. DOP (Protected Designation of Origin) certified prosciutto comes from pigs raised in a specific area surrounding Parma, where the meat is aged in the soft winds that pass through olive groves and spruce, creating an ideal microclimate that enhances the meat’s sweetness. Ours is rolled, not pressed, which accentuates the silken texture and gives it a distinctly fruit forward aroma. Read More
  4. Tasso Ham Quick View

    D'Artagnan
    Tasso Ham

    $14.99/EA
    You don't have to wait for Mardi Gras to indulge your inner Cajun. This lip-smackingly good ham is ideal for use anytime you need a little meaty heat. The spicy cajun rub on the rind might just make your eyes water--it's that tasty and that hot. Read More
  5. La Quercia Prosciutto Duo Quick View

    La Quercia Prosciutto Duo

    $29.99/EA
    Silky and meaty, these two Iowa-made prosciuttos are hand crafted with love and maximum porcine know-how by one of our favorite producers, Herb and Kathy Eckhouse at La Quercia. Read More
  6. La Quercia Collezione Grande Quick View

    La Quercia Collezione Grande

    $124.99/EA
    Looking for the best American charcuterie in one collection? You've found it. Read More
  7. Sale Prosciutto Piccante Quick View

    Prosciutto Piccante

    Regular Price: $10.99/EA

    Special Price: $8.99/EA

    Hot legs are a desirable attribute for many-a species and well-bred swine are no exception. Herb and Kathy Eckhouse take fully aged legs of Prosciutto Americano and rub them down with a balanced blend of fennel, sea salt, and red chilies that deepens the meat’s earthy sweetness. Read More
  8. Sale Berkshire Prosciutto Rossa Quick View

    Berkshire Prosciutto Rossa

    Regular Price: $8.99/EA

    Special Price: $6.75/EA

    The very first single-breed prosciutto made in the USA, it’s in a class all its own. Dry-cured in La Quercia’s state of the art facilities in Norwalk, Iowa, from the hind meat of humanely raised pigs, this Rossa Prosciutto is tender, ruddy, and deeply meaty. Read More
  9. Prosciutto di Parma Quick View

    Prosciutto di Parma

    $9.99/EA
    Massage, you say? Prosciutto di Parma has been made in essentially the same way since the Romans: by massaging the hind legs of whey-fed hogs (leftover from the production of Parmigiano Reggiano) with salt, washing, then dry-aging the meat for 10-12 months, and sometimes even longer. Our Prosciutto di Parma is made according to the scrupulous standards set by The Consortium, which regulates production, stamping all worthy rumps with a crown tattoo when they pass inspection. DOP (Protected Designation of Origin) certified prosciutto comes from pigs raised in a specific area surrounding Parma, where the meat is aged in the soft winds that pass through olive groves and spruce, creating an ideal microclimate that enhances the meat’s sweetness. Supremely versatile, we like to serve it sliced extra-thin on a platter with olives and Pamigiano Reggiano, torn into pasta dishes, and pressed into panini—wash it down with a glass of Prosecco and, naturally, a massage. Read More

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