An Italian delicacy that dates back to at least the 12th century, prosciutto is cherished for its texture, color, fragrance and taste. Our prosciutto comes from the highest quality fresh hams that are gently massaged with a hint of salt and then placed in our aging rooms for the slow drying process. Our Curing Masters check the prosciutto daily in the traditional Italian manner handed down for hundreds of years. When cured to perfection, the prosciutto is then hand-trimmed by our Master Salumiere. To View Product Data Sheet For This ItemÂ CLICKÂ HERE.
The curing process which results in the Fermín Jamón Serrano is completely traditional. The hams are cured in drying rooms with open screened windows, caressed by mountain air as it wafts through the area where the hams are hung.
Bayonne ham indeed draws its origins in various cities of the Adour Basin, but its influence and reputation grew through the important port of Bayonne whose name it bears. Soon the outstanding flavor of this delicacy won the favor of the gourmands of France and beyond. Bayonne ham is a prized guest at every banquet. With success came intensified production over the centuries and gradually , methods of manufacture were refined to meet more precise and demanding specifications. The selection of pigs , the time and breeding conditions , salting , drying, refining … are all steps that meet the highest criteria.
Bresaola (air-dried, seasoned beef) has a long history originating from Northern Italy in the late 1400`s. It`s a 98% lean air-cured beef product made from high quality specially selected top round beef cuts that are rubbed and seasoned with custom blends of spices, berries and aromatic mountain herbs. Imported from Uruguay, Bernina Bresaola maintains the traditional manufacturing methods resulting in a moist and delicate flavor sensation.