Two packs each from Volpi and Casella's, four packs total — 100% heritage breed hams aged about 18 months

Optional Add-On Roberta's Pizzas:

Sliced Prosciutto Variety Pack
Two award winning sliced heritage prosciutto varieties: Volpi and Casella's — both 2020 Good Food Award Winners for Charcuterie!

Two packs of each for 4 packs total, aged about 18 months
Ready-to-eat, just open and serve!

We love these aged hams as toppings on Roberta's pizzas! Use the dropdown menu above to add pizzas to your order.

America’s most celebrated curemasters, representing centuries of history, are now curing long-age hams made from 100 percent heritage breed pork. Heritage Foods and a network of family farms raising purebred Berkshire, Red Wattle, Tamworth, Gloucestershire Old Spot, and Duroc breeds are providing the primary ingredient for these hams, all raised on pasture and antibiotic-free.

Casella's Prosciutto, 3oz
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 and fresh ingredients. When he was growing up, one of Chef Casella’s jobs at his family restaurant was helping make the cured meats they were famous for along with the Norcini, roving butchers who traveled the Tuscan countryside to help families process their livestock before winter. 

Volpi Prosciutto, 3oz
In 2002, exactly 100 years after John Volpi opened his business, Armando Pasetti passed the torch to his daughter, Lorenza. Now, as president of Volpi Foods, Lorenza continues to refine her great-uncle’s craft while adhering to the techniques he brought with him to America more than a century ago. The 100% heritage breed prosciutto boasts an intense earthiness and a subtly sweet and nutty flavor — the ham is hand-rubbed, salted, and air dried for a perfect melt-in-your-mouth texture. 

  • Humanely raised on pasture by independent family farmers
  • 100% antibiotic-free
  • Heritage pork has more marbling, resulting in more tender and juicy meat

    Pork Ham

    The ham is the back leg and is the heaviest single cut of the pig. Both bone-in and boneless hams are popular centerpieces. Because it’s a lean cut, the ham is often cured to add flavor like in our maple sugar cured ham, available whole or in half, boneless or bone-in, and shaved. When aged under salt, ham becomes prosciutto and country ham, and we work with some of the best curemasters in the country including Broadbent's, Benton's, Casella’s, and Volpi!

    Heritage Pork Breeds

    We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.


    For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

    Red Wattle

    Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.


    One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

    Old Spot

    These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.


    An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.

    Support High Quality Pasture Raised Farming

    We champion a return to balanced, healthy, heritage breeds on American farms for the long term food security of the planet and the welfare of the animals.