Casa Italia Gastronomia Prosciutto Mattonella Of

Prosciutto is the dry cured hind leg of a pig, all natural

pork raised without the use of antibiotics. This product does not involve the application of heat to cook the meat, it is hung instead in a temperature-controlled cellar for approximately 10-12 months to cure. This product is smaller than traditionally sized prosciutto, and has been deboned and compressed into a rectangular cube for easy slicing.