COLUMBUS® Prosciutto is like no other prosciutto you have tasted before. We take the highest quality, fresh hams, rub them with a hint of salt, and place them in aging rooms for slow drying. Once they’re cured, we hand-trim them—more than other prosciuttos—for a leaner prosciutto that’s better for pairing with other foods (like wrapping around a melon slice). Slow aged at least 90 days.
We use closely-trimmed pork shoulder that`s rubbed with salt and chili pepper, then slow-aged and air-dried for at least 45 days to bring out its full tenderness and fragrance, complemented by a spicyÂ finish. To View Product Data Sheet For This ItemÂ CLICKÂ HERE.
This Prosciutto di Parma is crudo and produced with Italian pork coming from the best breeding areas of the Po Valley and from pigs that have only eaten natural feed. The thighs weigh at least 13 kg or more. The ham is treated with sea salt for a pleasantly sweet taste; no other ingredient or additive is used. A lard called sugnatura is rubbed on the bottom of the ham where the bone is to protect the ham and to ensure consistent development. Once prepared, each ham is taken to special ventilated