Benton's Sliced Prosciutto Now Available! Supplies Are Limited

Al Benton sliced a special batch of his long aged heritage prosciutto just for us! We are so happy that this delicious southern delicacy is now accessible nationwide. 

This is a dry-cured southern ham reminiscent of Prosciutto di Parma, San Daniele, and Serrano, aged between 20-27 months. It boasts a hint of smoke and deep, rich flavor. Serve just out of the package, as you would any Spanish or Italian ham!

Al Benton cures his meats in an ancient smokehouse in the Smoky Mountains of Tennessee, with little consideration for the modern world. Benton's meats are renowned for being heavy on the smoke and a perfect food for folk who love strong and bold flavor. Even though Benton is a legend, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs. We are thrilled to be working with him to bring his great artistry to Heritage customers.

Ingredients: pork, salt, brown sugar, sodium nitrite, pepper.