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Prosciutto Americano
Prosciutto Americano was introduced in 2005 to critical acclaim and appreciation. Vogue Food Critic, author, and Iron Chef judge Jeffrey Steingarten wrote that it was "the best American or imported prosciutto I’ve ever tasted."
Bon Appetit, The New York Times, Food & Wine, Cook’s Illustrated, Country Home, the Chicago Tribune, the Philadelphia Inquirer, Fine Cooking, and House & Garden added their praises, while award winning chefs like Mario Batali, Michael White, Nancy Oakes, Michel Richard, Charlie Trotter, Chris Bianco, Paul Kahan, Ana Sortun, Nancy Silverton, and Tony Mantuano added it to their menus. Leading retailers like Fairway Markets, Whole Foods, Dean & DeLuca and Balducci’s added it to their offerings. |
The only prosciutto available made exclusively with humanely raised, antibiotic free pork, Prosciutto Americano offers lower yield losses, improved slicing characteristics, and more uniform quality end to end. Traditionally salted, dried, and aged with only sun dried sea salt added, each piece is worked on 11 times by our trained artisans to maximize its potential. We use no nitrates, nitrites or substitutes.
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