VOLPI HERITAGE PROSCIUTTO from Volpi Foods est. 1902 — sweet and nutty, aged 18 months — boneless, one ham, 7-8lb
Heritage Prosciutto from Volpi Foods 7-8lb whole piece, boneless Aged 18 months Cleaned and ready to slice and eat!
Sweet and nutty, a delicious Italian-style prosciutto. 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
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 dries 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 had become 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.
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.