Volpi Boneless Prosciutto - approx. 5 lb
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.
- Brand: Volpi
- ASIN: B004YVQ6CC
Serrano Ham Bone in from Spain 14.7-17 lb + Ham Stand + Knife | Cured Spanish Jamon Made with Mediterranean Sea Salt & NO Nitrates or Nitrites
Ingredients: Pork ham, Mediterranean Sea salt. Cured for 12-16 months. All natural, minimally processed and no artificial ingredients. Contains no nitrates or nitrites except for the naturally occurring nitrates in sea salt. USDA approved. This very special and tasty Serrano ham is achieved with an excellent raw material, large hams with external fat, a little Mediterranean salt and a slow curing process in the fresh air of the high mountains of Spain where the cool, dry air produces a superb traditional cure. The cured serrano ham is a product made from the best pieces of pork that have been selected to produce a 100% natural product after the salting and curing process, thus achieving the best aroma and flavor. It has a characteristic color that changes from pink to purply red in the lean part in addition to the shiny appearance of the fat. It also has a delicate yet salty flavor and a pleasant, characteristic aroma. Should be stored in a cool, dry place, away from sunlight. Best consumed within 6 months of purchase. Shelf life once opened is 1 month. Presentation: Whole, bone-in, skin on and hoof cut off. Cardboard box for safe transit.
- Brand: Jamonprive
- ASIN: B074DKNVPL
Alma Gourmet Speck Alto Adige IGP 5 lb
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 often include pepper, garlic, juniper, pimento, and sugar. After about two weeks of curing, the meat is gently smoked over wood for another two to three weeks. Finally, it is left to dry for 20 to 24 weeks, further developing its smoky flavor. In Alto Adige, speck is cut into thick slices and served with dark, hearty bread.
- Brand: Alma Gourmet
- ASIN: B004BH2WVS
- UPC: 778554949075
Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy
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 dried by the chestnut trees in the Cisa Pass, and eventually blows fragrant and pure through the hams of the Parma region. Unlike most other cured meats, Prosciutto di Parma is all natural and contains NO NITRATES OR NITRITES. Today the consortium of producers numbers over 200. They start the curing process by selecting only the very best pork, bred in clearly defined areas. Expert salters then gently hand sprinkle a minimum amount of sea salt over the meat, rubbing it into specific areas of the hide and over the bare muscular parts of the meat. A Parma ham is salted much less than other hams in order to allow the natural curing process to produce that sweet and delicate taste. An Italian law ha...
- Brand: Negroni
- ASIN: B00HMUNQO8
Italian Prosciutto Ham Whole Boneless (11-13 Lbs)
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.
- Brand: Carmen & Lola Eat España!
- ASIN: B01MRKGDTB
- UPC: 815974010708
Volpi Pre-Sliced Prosciutto - 3 oz
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.
- Brand: Volpi
- ASIN: B0002564B2
- UPC: 765171899555
Fiorucci Sliced Prosciutto 1 Lb (3 Pack)
Grab three 1 pound packs of Fiorucci Prosciutto for all your sandwich needs! Great prosciutto product for all your sandwiches, subs and hoagies!!!
- Brand: Fiorucci
- ASIN: B01N9RWE62
- UPC: 017869709166
Levoni Prosciutto di Parma aged 20 months, Imported from Italy - Sliced by the Pound
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.
- Brand: Levoni
- ASIN: B00T564BKK
Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.
This boneless Prosciutto Black Label is aged for a minimum of 18 months. The excellence of the raw material obtained from the finest national Italian breeders permits the use of a very small amount of salt. 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 DOP label guarantees both the origin and precise production process of the ham. The pig must be born and bred in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 pounds. The meat is then moved to production facilities in or near Parma Italy, where the salting and aging process is carefully monitored. Then, the residual salt is removed and the prosciutto is transferred to a humid environment to further the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry for at least 18 months. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process. 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. **AGED for 18 MONTHS**
- Brand: Alma Gourmet
- ASIN: B07GHRQ7H6
- UPC: 649823818586
Authentic 24 Month Prosciutto di Parma DOP by Tanara - Whole Leg (15 pound)
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 legs come from, and what the hogs eat, among other strict considerations. Once the leg has been selected, it undergoes a salting stage that last for a few weeks. Next it is cleaned off to begin the curing process, which occurs in humidity and temperature controlled rooms replicating the fall, winter and spring seasons. This slow process is closely monitored to ensure that the legs are properly cured and that the end product measures up to the high standards established by Italian law. Prosciutto di Parma DOP has an attractive rosy coloring, distinctive mild and delicate flavor, and a velvety smooth texture. It is a sophisticated, ready-to-eat and highly nutritious addition to any snack or meal....
- Brand: Tanara
- ASIN: B0000D9MSP
Ferrarini Italian Prosciutto di Parma D.O.P. Boneless Aged 18 Months - 15 Pounds Approx.
Ferrarini Parma Prosciutto are aged for 18 months in the cellars in Lesignano de 'Bagni, a town founded on the banks of the Parma river opposite of Langhirano, a district renowned throughout the world for its Parma Ham. There are three simple ingredients; meat, salt and a lot of skill and passion passed down from generations. This prosciutto is D.O.P. (Protected Designation of Origin). Ingredients: Pork, salt - 100% natural without associated bone Packaging: Vacuum-sealed Plastic Aging: 18 months Product manufactured and imported from Parma Italy
- Brand: Ferrarini
- ASIN: B07GJWZ4N8
- UPC: 649823818593
Levoni Prosciutto di Parma aged 20 months, Imported from Italy - 16 lb avg
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.
- Brand: Levoni
- ASIN: B00T6TUVOG
Fermin Bone In Jamon Serrano (16-18 lbs, holder not included)
Our friends at Jamones Fermín bring you a very special ham from the medieval mountain town of La Alberca. Cured for almost two years, it has a delicious, full flavor and mild saltiness. Jamón Serrano literally means 'mountain ham' in Spanish and, of all the hams available in the U.S., these are the most authentic from this standpoint. Each ham is hung to dry in the cool, clean mountain air where it ages for 18 to 20 months. The result is beautifully cured jamón with a complex flavor and a mild saltiness. Mount this ham in a special holder and it will be a centerpiece of any gathering. Serve this quality Serrano to your guests and they will rave about each delicious slice. The curing process of the Fermín Jamón Serrano is completely traditional. The hams are cured in drying rooms with open screened windows, caressed by mountain air as it wafts through the area where the hams are hung. They experience the changes of the seasons, losing about 40% of their weight as the pork transforms into a complex, delicious ham. This Jamón Serrano comes from animals that were born in the region of Salamanca in western Spain. They were raised humanely in the mountains, and spent much of their lives outdoors on Spanish pasture land. No cooking required.
- Brand: Fermin
- ASIN: B0015QSGVI
- UPC: 845759005117
Prosciutto (4 Lb cut) DOP San Daniele Negroni aged 16 months boneless from Italy
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 preservatives. Finally, the subsequent development must occur at San Daniele del Friuli. We could define this as maturation, but in fact this process is something more, to do with the Genius loci of the prosciutto capital. Nature lends a hand. A vital element is the good air that prevails there, where the winds that descend from the Carnic Alps meet those coming from the Adriatic. Prosciutto di San Daniele is obtained by maturing fresh thighs of Italian pigs that are certified and authorized by the Inspection Institute. Maturing is a production technique which, thanks to sea salt and optimal environmental conditions based on temperature, humidity & ventilation, dries the fresh meat, transforms it in...
- Brand: Negroni
- ASIN: B00GHPX2CA
Prosciutto di Italiano by Veroni - Pre-Sliced (4 ounce)
Parma hams from the Selezione range can only be found in the best delicatessen in traditional retail. They are all gluten-free, glutamate-free, with no added polyphosphates, no lactose and milk derivatives. This Authentic Prosciutto 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 Prosciuttos produced is produced in Italy, sliced, and packaged in Italy under strict supervision. The original whole legs that the slices come from are "protected" cured meats with Protected Designation of Origin (PDO). They are produced only with the best domestic heavy pork legs, first subjected to a salting phase, then to a slow and long "natural" aging of more than thirteen months, just as the best Emilian tradition wants. The result is a product of the highest quality, naturally flavorful and sweet: perfect to be enjoyed alone with two simple slices of bread.The history of the F.lli Veroni sausage factory starts in Correggio , in the heart of Emilia in 1925 , when the five Veroni brothers, already managers of a grocery store, decided to expand the business, producing cured meats.
- Brand: Veroni
- ASIN: B07L5QB71D
- UPC: 861173000286
Fontana Prosciutto Di Praga
Prosciutto di Praga uses pigs raised in the Czech Republic that are cured in Italy for fourteen months. The end result is a less sweet prosciutto compared to the Parma prosciuttos with no preservatives. This is an ideal prosciutto when perfect slices are needed due to its drier texture. This product arrives thinly sliced unless otherwise requested.
- Brand: Fontana
- ASIN: B00P35NNSI
Prosciutto di Parma Ham Whole Boneless (15-17 Lbs)
Italy is world famous for its salted and air-dried prosciutto crudo. There are different types of prosciutto depending on the region. Parma is one of the best and most demmanded DOP. All Parma producers share the same goal: keep the meat as sweet-tasting as possible by curing the leg of the pork with only pure sea salt. Salt, air, Italian pigs and time are what make this prosciutto so special. No nitrates or additives are allowed by the Consorzio. The rules are stricted in order to produce a first-quality natural Italian product. Parma is in North Central Italy and it´s the same where Parmigiano cheese is produced. Here the prosciutto is made since Roman times. The word prosciutto comes from the Latin "perexsuctum", which means dried. Only best pork breeds in the region are used to produce this ham: Large White, Landrance and Duroc. The Parma region's air and humidity levels are ideal for drying and curing these hams, which makes their flesh very mild and sweet.
- Brand: Carmen & Lola Eat España!
- ASIN: B01N759Y60
- UPC: 815974010715
Recla Speck Prosciutto Alto Adige - approx. wt. 2 lb
Speck is a type of dry cured ham that is lightly smoked and seasoned. Produced in Italy in the mountainous region where Austria, Switzerland and Italy come together, Recla is one of the reputable producers with roots of producing this specialty since 1919. Freshly cut meat must be immediately rubbed with seasonings and spices consisting of rock salt, sea salt, pickling salt, pepper, juniper berries and various herbs that the family keeps a secret. It is then slowly dry cured using the cool mountain air of the Alto Adige province and then after 2 weeks of air drying, the meat is then lightly cold-smoked over beech wood chips to give a unique but delicate smoked flavor. The pieces of Speck are now stacked carefully for maturing in aging cellars, where the product can lose up to 40% of its weights in the slow drying process. The process is crucial for the ham to become truly tender.Simply slice it and serve with crunchy bread, cheese, and roasted vegetables.
- Brand: Recla
- ASIN: B002U1YZEE
Look at Prosciutto Parma Ham Video Reviews
English Tutorial: Preparing and slicing Parma Ham
How to prepare and store Parma Ham
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