Volpi Traditional Boneless Prosciutto Americano - approx. 11 lbs REGION - SICILY Its strength is offset by

Its strength is offset by a well-balanced velvety butter feeling

and aged over 9 months at a minimum

committed to crafting Parmigiano Reggiano exclusively from the milk of Brown Cows

each piece feels like biting into the essence of a lemon grove at peak ripeness

This prized balsamic jelly is magnificent with Salmon and creme fraîche

Volpi Traditional Boneless Prosciutto Americano - approx. 11 lbs REGION - SICILY Its strength is offset byVolpi Prosciutto Americano is made using the same old world method as traditional Italian prosciutto ham that originates in the Emilia Romagna region of Italy. The only difference is that Volpi Prosciutto uses all natural pork from regional heirloom farms. Like its true Italian counterparts, Volpi Prosciutto is the product of a long, unhurried drying process lasting up to 12 months. Each ham is carefully inspected and hand trimmed by their master