Prosciutto Americano was introduced in 2005 to critical acclaim and appreciation. Vogue Food Critic, author, and Iron Chef Judge Jeffrey Steingarten wrote "the best American or imported prosciutto I’ve ever tasted." Bon Appetit, The New York Times, Food & Wine, Cook’s Illustrated, Country Home, the Chicago Tribune, the Philadelphia Inquirer, Fine Cooking, and House & Garden added their praises, while award-winning chefs like Mario Batali, Michael White, Nancy Oakes, Michel Richard, Charlie Trotter, Chris Bianco, Paul Kahan, Ana Sortun, Nancy Silverton, and Tony Mantuano added it to their menus. Leading retailers like Fairway Markets, Whole Foods, Dean & DeLuca and Balducci’s added it to their offerings. The only prosciutto available made exclusively with humanely raised, antibiotic... Less

Prosciutto is the Italian word for ham. It's a dry-cured ham that is usually sliced thin and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Prosciutto San Daniele Produced in Friuli, in the town after its name, San Daniele Prosciutto is more savory than its Parma counterpart. This prosciutto is aged minimum 400 days. freshly sliced. Prosciutto di San Daniele is considered by many connoisseurs to be equal to, if not better than, prosciutto di Parma. It has a characteristic sweetish side to its flavor, an orangey tinge to its color and a guitar-like shape. Other prosciutti that can be compared, but are only found locally, are prosciutto di Norcia in Umbria, and di Carpegna in Marche. Prosciutto is served at the beginning of meals with melon or figs, or with other salami. It goes into delicate fillings for stuffed pasta, it covers slices of veal to impart flavor, it is chopped with various sauces or it is used in elegant... Less

Electric Knives, Slicers & Meat Grinders. Equipped with a revolutionary straight blade that slices prosciutto and salami, this compact, commercial-grade slicer has a powerful induction motor and super-sharp stainless-steel blades. Slices from paper thin up to 1/2" thick. Features tilted, high-capacity food carriages, double-control safety switches, blade sharpeners and food trays. Add optional serrated stainless-steel blade for hard-crusted bread and other tough-to-slice foods. Made in Italy. 19"L x 14 1/2"W x 14"H.Product Features. Rugged, commercial quality, die-cast metal construction. Tilted design for fast and efficient slicing. Heavy duty powerful induction motor for extremely quiet operation. Anodized aluminum blade-cover reduces friction for smooth cutting of difficult to slice... Less

Release Date: 2008-07-03

Whole Boneless Prosciutto Style Ham, 8 Lb. Average This is a traditional whole boneless prosciutto style ham, from the award winning cure-master at Johnston County Hams. With its rich and inviting flavor, our dry cured and delicately aged prosciutto style hams are truly a gourmet experience. Our boneless prosciutto is cured in the traditional European cure-master's style with a salt rub and then air dried to create a truly succulent treat. Generations of cure-masters have made these artisan hams for a traditional style prosciutto that is second to none. Slice it really thin for sandwiches, appetizers, or just as a snack. Wrap a thin strip around a piece of fresh melon for an easy and cool combination on a toothpick. Put it on pizzas or in pasta dishes, but remember to keep the cooking... Less

Based on a classic Northern Italian recipe, speck is a type of slow-cured ham that's similar to prosciutto. It's lightly peppered, then smoked to savory perfection. It's crafted for us by a Virginia salumeria whose Italian family has produced artisanally cured meats for four generations. Use speck as you would prosciutto - it adds rich flavor to everything from pastas to omelets. Enjoy the dry-cured ham as part of an antipasto platter, or wrap it around slices of ripe melon. Each cut of premium pork is individually salted and hand-rubbed with spices, then expertly aged. At Olli Salumeria, artisanal slow-cured meats are made using original 160-year-old family recipes that were handed down to their 4th generation Italian salumiere, Oliviero "Olli" Colmignoli. This all-natural cured meat is... Less

Prosciutto San Daniele. Price per 18lb approx. AG Special Select Prosciutto San Daniele DOP , is not only a Prosciutto, but also a place. A magical one, just a stone's throw from the Pre-Alps, lapped by the shores of the river Tagliamento. It is right here, in Friuli, that San Daniele ham has found the ideal environment and the best micro-climatic conditions to become an Italian culinary wealth, which is recognised and loved throughout the world. Let's discover its history and development, starting as early on as the Celts, followed by the Romans. right up until today. Let's find out about its assets, its nutritional qualities and the whole production world that makes it one of our tradition's unique and inimitable treasuresSan Daniele Prosciutto is more savory than its Parma... Less

Origin: Friuli, Italy Principe's signature item, authentic San Daniele Prosciutto, is renowned throughout the world for its smoothness on the palate, fragrance, sweet taste, and leanness. San Daniele's Red Label is air-dried and cured for 14 months. The village of San Daniele, located in the province of Friuli in the northeast of Italy, has an ideal microclimate for producing prosciutto (an air-cured meat product): low humidity, excellent ventilation and cool breezes from the foothills of the Alps. The only ingredients in this all-natural product are pork, sea salt and the patience of time.

Origin: Friuili, Italy Principe's signature item, authentic San Daniele Prosciutto, is renowned throughout the world for its smoothness on the palate, fragrance, sweet taste, and leanness. San Daniele's Black Label is air-dried and cured for over 16 months. The village of San Daniele, located in the province of Friuli in the northeast of Italy, has an ideal microclimate for producing prosciutto (an air-cured meat product): low humidity, excellent ventilation and cool breezes from the foothills of the Alps. The only ingredients in this all-natural product are pork, sea salt and the patience of time.

Each Italian Pantry book is unique in style, content and recipes. A short history of the Italian food product is followed by a detailed description of the production techniques and notes for evaluating and appreciating the regional differences. Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil and cured meats in each region and even within certain towns. These books take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region and typical recipes using the distinct produce of that area. The Italian Pantry books are valuable references for culinary students and professionals as they are scholarly and technically informative. Lavish colour photographs of each type of cheese,... Less

Exclusively ours. Starting with a well-trimmed beef tenderloin, master butchers cut a pocket in the center and add a tasty stuffing made with risotto, pancetta, prosciutto, mushrooms, onion, garlic, sun-dried tomatoes, fresh herbs, and three kinds of cheese. Arrives ready to cook. 3 lbs.; serves 6-8; 6 ounces per serving. Perishable items are shipped to you directly from our vendors. Therefore, if you need to cancel an order, we must receive the cancellation at least four days prior to your requested delivery date. We added all garnishes as inspiration for your own presentations. Allergen Information: Contains dairy and nuts.

Parmacotto Steam-Cooked Ham 'enjoy the natural flavor'. The region of Parma is widely regarded as the culinary capital of Italy, and the source of the finest food product in the world.Now you can taste the result of centuries of culinary heritage in Parmacotto Steam-Ham. Each ham is cooked to perfection without chemicals or flavor enhancers to deliver a rich, robust taste.

Stuffed focaccia with figs, prosciutto, and Taleggio... goat cheese, pesto, and garlic pizzette... little buns filled with walnuts, garlic, and parsley... these are the kind of mouthwatering recipes Maxine Clark presents in this collection of hearth-bread favorites. Chapters include Doughs, Techniques, and Sauces; Pizzas Thick and Thin; Calzones and Pizza Pies; and Pizzette and Small Bites. Reference material includes tips on shaping, baking, and problem-solving, as well as an equipment and ingredients section. -Hardcover -Color photography -144 pages -Made in China

Duck Prosciutto. Price per 9oz approx.  Duck Prosciutto of duck breast cured and air-dried to perfection.Serve with melon, in a salad, in soups, as a wrap or use as you would the traditional ham prosciutto.

Duck Prosciutto is cured and air-dried to perfection. Serve with melon, in a salad, in soups, as a wrap or use as you would the traditional ham prosciutto.

Prosciutto Knife Narrow with Rosewood Handle, Italy . Blade length: 11" / 27.94 cm Its blade is produced with special stainless steel: Detailed contents of Carbon, Chromium and Molybdenum assure high hardening, long lasting edge, corrosion resistance and an excellent cutting power. SKU: 330121 Origin: Italy Shipping: FedEx Ground Shipping

Principe's signature item, authentic San Daniele Prosciutto, is renowned throughout the world for its smoothness on the palate, fragrance, sweet taste, and leanness. San Daniele's Secolo Blue Label is air-dried and cured for over 20 months. The village of San Daniele, located in the province of Friuli in the northeast of Italy, has an ideal microclimate for producing prosciutto (an air-cured meat product): low humidity, excellent ventilation and cool breezes from the foothills of the Alps. The only ingredients in this all-natural product are pork, sea salt and the patience of time.

What happens if you . . . . . . pair prosciutto with roasted pears? . . . shave Parmesan on French fries? . . . add pepper to a chocolate cake? . . . pan-fry macaroni and cheese? In The Improvisational Cook, Sally Schneider helps home cooks declare their independence from recipes and set lists of ingredients by offering a fun, more spontaneous way to cook. The secret lies in understanding the internal "logic" of a recipe and its creative possibilities. Start with an essential dish, such as Caramelized Onions. Following Schneider's clear advice, it can become a savory onion jam; a real onion dip; a quick bruschetta topping with anchovies and olives; or a rustic onion soup with dried porcini mushrooms—all in just a step or two. The possibilities are endless. Prepare a savory lemon... Less

Is made by one of the foremost producers of Parma Ham in Italy Aged minimum 450 days Is freshly sliced

Prosciutto di Parma Red Label.  Price per 18lb approx. A.G. Red Label Prosciutto di Parma DOP this boneless  Prosciu tto Red Label is aged 16 month minimum. Prosciutto di Parma is the "Ferrari" of Italian cured meats. This shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. Salt cured and air-dried anywhere.  Our Parma Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy. The DOP label guarantees both the origin and precise production process of the ham. The pig's must be born and bread in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 lbs, and a minimum age of 16months. The meat is then moved to production... Less

Crafted in Colorado by artisan meat producer Il Mondo Vecchio, this Duck Prosciutto begins with top quality Moulard duck breast. The process to make duck prosciutto is similar to that of traditional pork prosciutto with a few twists.

This nickel plated wire ham holder is 6-3/4'' X 5-1/2'' X 6-3/8'' and an ideal tool for holding your hams, prosciutto or leg of lamb nice and secure for carving. Trusted by cooks and chefs around the world, this ham holder is sure to become a staple in your carving repertoire.

Exclusively ours. Starting with a well-trimmed beef tenderloin, master butchers cut a pocket in the center and add a tasty stuffing made with risotto, pancetta, prosciutto, mushrooms, onion, garlic, sun-dried tomatoes, fresh herbs, and three kinds of....

Black Label Prosciutto di Parma DOP is a boneless Prosciutto which is aged for minimum period of 20 month.. The excellence of the raw material obtained from the finest national Italian breeders permits the use of a very small amount of salt.

Revered as one of the world's great cheeses, Parmigiano- Reggiano adds delicious flavor to countless dishes from antipasti to polenta and is superb on its own. Parmigiano- Reggiano comes only from Emilia-Romagna, the northern Italian region that also produces prosciutto di Parma and balsamic vinegar. Cheesemakers craft the cheese by hand using the finest all-natural ingredients and following traditions almost 700 years old.The cheese is cut from vintage wheels that have been aged at least 18 months and received the highest rating from the Parmigiano- Reggiano consortium. Shipped chilled.Approx. 2 lb. 8 oz.A Williams-Sonoma exclusive.

Genuine Prosciutto di Parma is now available pre-sliced in attractive, convenient vacuum-sealed packs. Fratelli Beretta uses a special, non-absorbent paper so that the slices separate easily. This succulent, fruity Prosciutto is produced, sliced, and packaged in Parma, Italy under strict supervision. If our 15 lb. whole leg Prosciutto is too much for you, try one of these on for size! No water or nitrates added. After opening use within three days.Product of Parma, Italy.