Prosciutto Speciale - Sliced

Prosciutto is something we identify with Italy, but we’ve finally found its match right here in America, with this Prosciutto Speciale by Cassela’s. This buttery cured ham is made following the techniques of the norcini of Italy. The norcini were travelling butchers who descended in the winter, going from town to town expertly preparing, seasoning and aging the meat to make salumi. The sausage links would be tied and the prosciutto hung to dry, the scent of spices infusing the towns.

Although norcini have all but disappeared, Cesare Casella honors their trade and techniques, crafting salumi and prosciutto like they did, sourcing pork from small family farmers in the United States who raise what he calls “happy pigs” - pigs that roam freely, not given antibiotics and curing the prosciutto on the. Casella uses only rare-breed heritage pigs, including Duroc, Old Spot, Tamworth, Berkshire, and Large Black. They cure the prosciutto following the standards of the Norcini constortia, slowly, on the bone, with the perfect proportions of salt, air and time, for a consistently delicious Prosciutto that’s nutty, beautifully marbled and nutty.

This succulent Prosciutto Speciale comes pre-sliced into the perfect thin slices. Arrange artfully on a platter with cheeses and other salumi for an authentic antipasto platter, or prepare a sumptuous panini sandwich. You can also savor prosciutto on a salad, to craft mouthwatering appetizers, or served with a fresh burrata.