This listing is not for a whole leg but for a 4lb cut piece out of a whole leg. Negroni Prosciutto di Parma is a gift to the American palate. How can the flavor not be wonderful when the hogs are fed Reggiano whey for four months on a special feeding program? It is here, and only here, that one finds that rare and precious wind that dries and sweetens the authentic Parma hams during the 400 plus days curing process. It is a special wind that blows from the direction of the Versilia Sea, becoming sweeter as it passes through the olive groves and pine estates of the Magra Valley. It is then drie... [Read More]
This remarkable Italian delicacy dates back to at least the 12th century when it was, even then, cherished for its beautiful texture, color, fragrance and taste. Today, Negroni Prosciutto is prized around the world as the finest and most exceptional available anywhere. Gourmets the world over recognize this Prosciutto as a modern masterpiece. Each Prosciutto is treated individually, Taking the necessary time and care to ensure consistent quality and flavor, they meticulously select the highest quality fresh hams. These are painstakingly prepared, gently massaged with minimal amounts of salt an... [Read More]
Great Italian Prosciutto aged over 12 months and imported directly from Italy. Dry cured boneless ham. Perfect for sandwiches and paninis or for cooking in pizza and pasta. This prosciutto has a mild flavor with a sweet touch. It has a long life at room temperature, but once it's opened you better keep it in the fridge. Don't freeze. Wrap the cut side tightly with plastic film. Always served at room temperature and don´t cut more than you intend to consume. Thin slices are recommended.
This folding ham holder is manufactured in Spain with premium Chilean pine wood and comes with steel skewers with a bright chrome surface finish. This ham holder folds away for storage, making it convenient and space-saving. This is a special design made exclusively for Jamonprive and not available to any other sellers. Made in Spain.
This remarkable Italian delicacy dates back to at least the 12th century when it was, even then, cherished for its beautiful texture, color, fragrance and taste. Today, Negroni Prosciutto is prized around the world as the finest and most exceptional available anywhere. Gourmets the world over recognize this Prosciutto as a modern masterpiece. Each Prosciutto is treated individually, Taking the necessary time and care to ensure consistent quality and flavor, they meticulously select the highest quality fresh hams. These are painstakingly prepared, gently massaged with minimal amounts of salt an... [Read More]
Speck Alto Adige IGP - Cured, Smoked Prosciutto Dry-cured and lightly smoked from Italy's Alto Adige. Its garnet color, smoky aroma and mountain flavor are unmistakable. Italian Speck, or dry-cured smoked ham, can be traced back to the 13th century; however, the name itself didn't enter the common use until the five centuries later. Originally produced by farmers isolated in the mountains of Alto Adige, Speck's popularity and production has spread to other regions of Italy. Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which of... [Read More]
Volpi Prosciutto is made using the same old-world method as traditional Italian prosciutto ham that originates in the Emilia-Romagna region of Italy. The only difference is that Volpi Prosciutto uses all natural pork from regional heirloom farms. Like its true Italian counterparts, Volpi Prosciutto is the product of a long, unhurried drying process lasting up to 12 months. Each ham is carefully inspected and hand-trimmed by their master Salumiere. It is then carefully rubbed and salted to ensure an air-dried, even cure. The result is a softer, sweet flavor that melts in your mouth.
Suggestion: Slice and enjoy the prosciutto as is. You may cook or fry as desired - a great snack is to roll these slices on mozzarella or on veggies like asparagus. This boneless Prosciutto Red Label is aged for a minimum of 16 months. This shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. Salt cured and air-dried. Our Parma Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy. The D.O.P. label guarantees both the origin and precise production process of the ham. The pig must... [Read More]
A pig thigh can only become Prosciutto di San Daniele if the thighs come exclusively from pigs bred in ten regions of Northern Central Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche, Umbria). Respect for the production method inherited from an ancient tradition. Since any form of freezing of the meat is forbidden, the fresh thighs must rapidly reach the small hill town of Friuli, to set in motion a production process that recreates the natural rhythm of the seasons, using sea salt, without the addition of chemical additives or preserva... [Read More]
Tender, sweet Prosciutto di Parma DOP 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 24 months. Only select Prosciutto from Parma DOP earns the distinctive Ducal Crown Label representing its quality and excellence. The King of Italian dry cured hams, Prosciutto di Parma DOP is a highly controlled product, produced under strict Italian law which governs the size of leg to be used, where the leg... [Read More]
Traditionally linked to the area of Parma since the 3rd century B.C., the time when the first salting and drying techniques were experimented on pork legs. It is characterised by a particularly mild and delicate taste. The prosciuttos bearing the Parma mark are matured in the Levoni plant in Lesignano de' Bagni, near Langhirano, and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy.
This black ham cover is one size fits all. Ideal for Spanish Serrano ham, Iberico Ham and Italian Prosciutto. It is very resistant and light, allowing the ham/shoulder to breathe and maintain its properties. The ham cover is made of smooth canvas that is 50% cotton and 50% polyester. The border is made of bias 50% cotton and 50% polyester, and the string is 100% cotton. A perfect way to protect your ham with style. This is a private label and can only be sold by Jamonprive.
Volpi traditional Italian Prosciutto ham originates in the Emilia-Romagna region of Italy, the bread basket of Italy. Like its true Italian counterparts, Volpi prosciutto is the product of a long, unhurried drying process lasting a minimum of 210 days. Each ham is carefully inspected and hand-trimmed by a master Salumiere. It is then carefully rubbed and salted to ensure an air-dried, even cure. The result is a soft, sweet flavor.
Authentic Prosciutto di Parma is now available pre-sliced in attractive, convenient vacuum-sealed packs. Get all of the convenience of pre-packaged and pre-sliced meats with a gourmet twist. This succulent, fruity Prosciutto di Parma is produced,
First-choice meats originating from swine of select breeds and raised according to the highest nutritional standards are carefully selected. Salt and time are the only ingredients added. In the traditional process, hams are cured for
First-choice meats originating from swine of select breeds and raised according to the highest nutritional standards are carefully selected. Salt and time are the only ingredients added. In the traditional process, hams are cured for
© 10Toply.com - all rights reserved - Sitemap 10Toply.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com