Italian prosciutto pre-sliced3oz/ 85oz
IMPORTED FROM ITALY
Maestri Italian prosciutto is obtained by salting and curing selected fresh bone-in hams from pork raised in Emilia Romagna.
Slow-cured for at least 400 days using only natural products: pork ham and Mediterranean sea salt.
Try this prosciutto in a charcuterie board with our selection of pecorino di Moltalcino cheeses and a glass of Sangiovese wine.
Pork ham, sea salt.
How to store
keep refrigerate, use within 3 days of opening. For best before date see back label.