SLICED VOLPI HERITAGE PROSCIUTTO — by Volpi Foods est. 1902, 3 oz packs
Sliced Heritage Prosciutto from Volpi Foods 3 oz packs Ready-to-eat, just open and serve! Choose 4 or 8 packs from the drop down menu above
Humanely raised on pasture by independent family farmers
100% antibiotic free
Heritagepork has moremarblingresultinginmoretenderandjuicy meat
Cured and ready to eat
Heritage prosciutto lasts for months in the fridge
No nitrates or nitrites, aged 18 months or longer
This prosciutto is delicious with an intense earthiness and a subtly sweet and nutty flavor. Hand-rubbed, salted, and air dried for a perfect melt-in-your-mouth texture, Volpi Foods relies exclusively on local suppliers for their Midwestern meat production. They dry their meats by adjusting the temperature and humidity of natural airflows, just as John Volpi did back in 1902 when he opened Volpi Foods in St. Louis, Missouri.
In 1898, John Volpi arrived in America from his home in Milan, Italy, bringing with him little more than a craft and a vision. Having learned from his elders the ancient European art of dry curing, John had a dream of importing the centuries-old traditions across the ocean—thus continuing to serve his customers once they migrated to America.
In 1957, upon John’s passing, his nephew, Armando Pasetti, took the helm of the company, which was now a thriving business. In 1980, he continued to meet consumer demand by bringing Volpi Foods national, and enlisted his daughter to help run the manufacturing plant. An eager pupil, Lorenza studied first-hand the techniques behind Volpi’s premium meats—and supplemented her culinary expertise with an MBA from Washington University.
In 2002, exactly 100 years after John Volpi opened his business, Armando passed the torch to 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. Volpi Foods still relies exclusively on local suppliers. It still dries its meats by adjusting the temperature and humidity of natural airflows. It still prides itself on satisfying consumer needs. And it still sells cacciatore from its storefront in The Hill.
The secret to great pork is to start off with great ingredients, and nothing beats our storied heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.