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Prosciutto

Prosciutto

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  1. 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
  2. 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
  3. 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
  4. 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
  5. New Sale The Royal (4 oz. Sliced) Quick View

    The Royal (4 oz. Sliced)

    Regular Price: $8.00/EA

    Special Price: $5.50/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. Read More

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