Organically produced Prosciutto from our charcuterie producers in North West Italy. Similar to Parma Ham, delicate, thinly sliced and traditionally dry-cured pork loin, aged for 10-12 months. The pigs are free-range and raised outdoor.
Try as part of an antipasti platter, accompanied by fresh Figs when in season and sourdough bread, or drizzled with a little aged Balsamic Vinegar for a true taste of Italy.
Wrap round fresh young Asparagus and accompany with Balsamic Vinegar Jelly or Nero d’Avola Wine Jelly.
Approx 100 g, vacuum packed