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Prosciutto Americano
Earthy, rich, deep, sweet
Mixed, generally Duroc or Berkshire crossed on Lancaster, Duroc
Antibiotic Free, family farm raised, vegetarian fed
Heritage Acres, Niman Ranch,
Rear leg/Ham
Pork, Sea Salt
7-10 lbs
Whole piece, sliced 1 lb or 3 oz, crumbled for cooking
Salumi platters, sandwiches, salads, pizza (add after baking). Any recipe that calls for prosciutto
Alpine-style cheeses (Ascutney Mountain, VT), aged sheep's milk (Dante, WI), aged cheddars (Beecher's Flagship Reserve, WA)
Lager, Hard Cider, Champagne, Lambrusco
"Incredible texture, a sweet finish and a delicious taste."
— Lora Zarubin , House + Garden
"The best prosciutto!"
— Andrew Carmellini, James Beard Award winning chef, NYC
"Top top quality, lots of flavor, very direct and rich."
— Robert Parker, Master food and wine critic
"Lovely, rosy pink hue, suave and velvety, astonishingly the flavor is deeper and more intense than any Italian prosciutto I know of."
— David Rosengarten, Food Network star,
James Beard Award winner
"The newcomer from Iowa was the hands down winner versus Prosciutto di Parma and Prosciutto di San Daniele."
— Cooks Illustrated