Maestri d'Italia Sliced Prosciutto Italiano
$12.00 / 2.5 oz Pack
- Pork
- by Maestri d'Italia
- Italy
Sea salt, air, and time. Maestri knows that those are the key to good prosciutto, which is why their Prosicutto Italiano is so savory and satisfying. Crafted with traditional methods in Parma, Italy, the meat is salted and cured to perfection. Once sliced, the tender ribbons have a pure pork flavor, subtle nuttiness, and delicate sea salt edge. Just add Buffalo Mozzarella, La Panzanella Mini Croccantini, a handful of arugula, and a glass of Sangiovese for a perfect meal.
“I like to imagine I’m back in Italy with a plate of this thinly sliced prosciutto and big hunks of parm (along with a glass of red wine, of course).”
Pork Ham, Sea Salt
- Maestri crafts this prosciutto in Parma, Italy, but slices it in the United States, ensuring the final product is both traditionally made and incredibly fresh.
- Prosciutto is an example of whole muscle curing, where an entire cut of meat is cured, versus salami where the meat is cut up and mixed with fat and spices.
- In Italy, prosciutto making dates back to ancient Rome.
- In order to be called Prosciutto di Parma, the pigs used must be raised in specific regional farms. Because this prosciutto is made with pork from elsewhere in Europe, it’s called Prosciutto Italiano.
