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. A 6 kilo leg of our original dry-cured prosciutto. It’s boneless for easy slicing! Slice thinly and enjoy!