PROSCIUTTO

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I make prosciutto in America exactly as the traditional butchers of Italy did—using free-range, happy, healthy pigs, salt and time—with an invaluable assist from friends who own a state-of- the-art curing facility. The meat is juicy and marbled. It’s also nutty and consistently gorgeous because I use only heritage breed pigs and age each leg slowly, on the bone. At Casella's, there is no rush; only a commitment to create prosciutti in line with the standards of the Italian prosciutti consortia. 

 

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