Prosciutto

Prosciutto is the Italian word for ham. There are several types, but two are particularly important, our own first choice being San Daniele.

Prosciutto di San Daniele is salted and air-dried for about twelve months, always with the trotter attached. It is made in the Friuli region, where the pigs feed in the fields and oak woods. The meat is very lean, and the flavour pronounced.

Prosciutto di Parma – also known as prosciutto crudo, raw ham, or, in Britain, Parma ham – is salted and air-dried as well. The pigs are kept in huts, and fed on the whey left over from the making of the local Parma cheese, Parmesan, as well as on local grain. The meat is sweeter and more fatty than San Daniele.