CASELLA'S HERITAGE PROSCIUTTO — delicate and nutty, aged 18-24 months by Cesare Casella — one 10-11lb boneless ham — NOW 33% OFF
Casella's Heritage Prosciutto 10-11lb whole ham, boneless Aged 18-24 months Ready to slice and eat!
A delicate and nutty Italian-style prosciutto that is also served at America's greatest restaurants. This prosciutto is the perfect centerpiece for a party. For the real meat-lover, there is nothing like a whole leg! If you have a meat slicer, this is an obvious choice, but it can also be easily sliced with a sharp knife! Each ham comes with a cloth netting for easy storage in the refrigerator for up to a year.
Humanely raised on pasture by independent family farmers
100% antibiotic-free with no nitrates or nitrites
Heritagepork has moremarblingresultinginmoretenderandjuicy meat
Cured and ready to eat, only requires some trimming of the skin and fat around the edges which can be done with a sharp knife
Casella's prosciutto is something special. Made exclusively from our rare-breed heritage pigs, Casella's follows a time-honored Italian recipe — happy, healthy pigs, salt, and time — there are no other ingredients in these hams. The results are consistently gorgeous — juicy, marbled meat with a delicate nutty flavor.
Serve as you would any Spanish or Italian ham. Slice thin – slicing thinly is the key to enjoying and appreciating long-aged cured ham. A little bit goes a long way. Wrap and store in your refrigerator — this ham has an incredibly long shelf life.
Casella's was founded in 2016 in part to preserve endangered species of livestock from extinction and to save over 40 Heritage Foods farms. Cesare Casella learned about the plight of endangered foods through Slow Food, a non-profit organization started in 1986 in Italy, when the first McDonald’s opened on the Spanish Steps of Rome. To counter the homogenizing effects of fast food, Slow Food was formed to bring attention to regional cuisines and ingredients.
Cesare Casella is best known as the chef with the rosemary. He is rarely without a small bouquet springing from his pocket, a signature that reflects his dedication to his herb-inflected cuisine, fresh ingredients and his childhood in the Tuscan countryside where rosemary grew wild, and his family ran a small trattoria, called Vipore, outside of Lucca.