24 Month Prosciutto Black Label *Quarter Pound*

24 Month Prosciutto Black Label, Quarter Pound

A boneless prosciutto aged for a minimum of 24 months, made in Italy from the hind legs of pigs raised by some of the country's finest breeders. The quality of the pork means very little salt is needed, and the ham is simply salt cured and air dried.

Why you'll love it

• Twenty four months minimum — a long age that concentrates the meat and sweetens the fat.
• Barely any salt — good pork needs less salt, and you can taste the difference.
• Salt cured, air dried — the old method, nothing added beyond salt and time.
• Boneless — easy to slice and to store, with no bone to work around.
• Made in Italy — Italian pigs, Italian curing, following the age old tradition.

How to enjoy Serve it with bread and butter, or with melon in summer, and let it come to room temperature first. A dry Prosecco or a light red is the easy pairing.

A serious prosciutto at a fair price, and one that shows what two years of patience buys.