Prosciutto Cotto. Minimum Weight 2kg
Sold out
£70.00
Mauro and Chiara Casetta use hams from their own free-range, Large White pigs to make their prosciutto cotto. The hams are marinaded in an aromatic brine for a few days then cooked overnight in metal moulds. 3 days later the meat is rested and tender and the hams are ready to eat
INGREDIENTS
Pork, salt, Marsala wine, honey, garlic, E250
We send out online orders once a month on the last Wednesday of each month.