|
|
|
Authentic Prosciutto is now available pre-sliced in attractive, convenient vacuum-sealed packs. This succulent, fruity Prosciutto is produced, sliced, and packaged in Italy under strict supervision. If our 15 lb. whole leg Prosciutto is too much for you, try one of these on for size!
|
|
|
 |
|
|
|
|
|
Tender, sweet Prosciutto di Parma originated in the Italian hills around Parma, where it's still prepared with the same traditional methods. The Parma stock is fed a special diet of whey and grains, and the hams are trimmed and massaged with natural sea salt before aging for at least 400 days. Only select Prosciutto from Parma earns the distinctive Ducal Crown Label representing its quality and excellence.
- Product of Italy.
- This prosciutto is boneless.
|
|
|
|
|
|
|
|
|
|
|
The crowning glory of any tapas is Serrano ham. This special gourmet item can be difficult to get a hold of, but we are now carrying a boneless 12 lb. cut of this delicious ham. Serrano is made with fresh ham of the white pig that's been salted, hung in cool conditions, cured and aged at least nine months. Try Serrano for a tapas party or for your own personal use. A favorite snack is Serrano ham and Manchego melted on toast. Boneless! |
|
|
|
|
|
|
|
|
|
|
After many requests for sliced Jamon Serrano (meaning Mountain Ham), we have finally found it! Pre-packed and pre-sliced, this ham has never been easier to include in your favorite Spanish recipes and snacks. Serrano is a cured Spanish ham from the famed white pig, found only in Spain's mountainous regions. It is salted, hung in cool conditions, then cured for fifteen months, giving it a superior and complex taste. It is an essential ingredient for any tapas. Serrano is especially delightful when served with Manchego cheese and olives. |
|
|
|
|
|
|
|
|
|
|
Black Kassel introduced us to this Alpine-style schinken. (Schinken is German for ham.) This full-flavored, lean ham is dry-cured and smoked. With its delicate texture, and thin slices, it is perfect on bread, with fruit, on an antipasto platter, or by itself.
Sliced paper thin, layered with deli paper, and packaged for freshness, this ham is extremely convenient and attractive to busy gourmet shoppers. The deli paper layering makes removal from the package simple. Other ideas: wrap the slices around chicken breasts or filets of pork or beef for a savory roast. Roll it up in a cordon bleu with High Alps or swiss cheese. Try it julienned in salads, eggs, or frittatas to add hint of smoke and salt.
|
|
|
|
|
|
|
|
|
|
San Daniele is not only a ham, but also a place. A magical one, just a stones throw from the Pre-Alps, lapped by the shores of the river Tagliamento. It is right in Friuli where San Daniele ham has found the ideal environment and the best micro-climatic conditions to become an Italian culinary wealth. The Celts, the first "salters" figured out that this was the perfect place to cure hams with the low humidity, excellent ventilation and pre-Alpine hillside climate. The Romans carried on the techniques of the Celts and, today ,this tradition is protected with DOP status (Protected Designation of Origin). San Daniele Prosciutto is recognized and loved throughout the world.- Please note: The San Daniele Prosciutto is boneless.
|
|
|
|
|
|
|
|
|
|
|
This moulard duck breast is cured and dried. Thinly sliced and ready to serve, enjoy it the same way as “Prosciutto”. Try it in salads, sandwiches or on pizza.
|
|
|
|
|
|
|
|