14 LB AVG
Dry-cured ham, obtained by salting and curing selected fresh hams from pork raised and slaughtered in Europe. Seasoned at least 400 days, deboned, pressed in molds, vacuum packed.
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.
Fra` Mani Smoked Uncured consists of two seasoned and slow-smoked pork bellies made according to the traditional Italian production method of pancetta arrotolata (rolled pancetta). Hand trimmed and hand-salted, our Smoked Uncured Pancetta is seasoned with our own blend of spices and smoked over hickory woo
The King of Italian dry cured hams, Prosciutto di Parma is a highly controlled product, produced under strict Italian law which governs the size of leg to be used, where the legs come from, and what the hogs eat, among other strict considerations. Once the leg has been selected, it undergoes a salting stage that last for a few weeks. Next it is cleaned off to begin the curing process, which occurs in humidity and temperature controlled rooms replicating the fall, winter and spring seasons. This slow process is closely monitored to ensure that the legs are properly cured and that the end product measures up to the high standards established by Italian law. Prosciutto di Parma has an attractive rosy coloring, distinctive mild and delicate flavor, and a velvety smooth texture. It is a sophisticated, ready-to-eat and highly nutritious addition to any snack or meal. Enjoy a variety of meals including sandwiches, pastas and soups.