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An Italian Specialty
A great starter to any meal, the tradition of serving Prosciutto Crudo, which translates to “dried thoroughly” ham, goes way back almost three thousand years ago in Italy.
Tasting Notes from the Curator
Seasoned and dry-aged to perfection, prosciutto crudo is never cooked (hence the name crudo which means “raw” in Italian). It has a deep red color, marbled with streaks of flavorful fat. Each paper-thin slice is delicately sweet and intensely flavorful. Serving prosciutto crudo in ultra-thin slices is an intentional decision: as you place a slice in your mouth, the fat melts on your tongue, leaving behind an irresistible texture while the lean part offers your palate a sweet, yet salty, flavor.
Combining the age-old ways of curing to the new generation of artisanal processes, this Prosciutto Crudo is truly a great addition to your dining table. It comes in sweet or savory flavors, which can be enjoyed just as it is or placed on top of fresh white bread. The Prosciutto Crudo is a key ingredient in classic recipes such as toppings on a pizza, tortellini with cream sauce, or Panini.
Keep in your fridge especially after opening.