FeaturedCharcuterieRated5.0out of 5 stars
Prosciutto di Parma
0.25 lb packageImported 24-month aged Parma prosciutto, hand-sliced and laid in petals. The classic.
$16.99
About this cut
What makes this cut.
Dry-cured pork shoulder rubbed with paprika and black pepper. Sliced thin, ready for the board.
Serving notes
01
Serve at room temperature
Bring it out 20–30 minutes ahead. Cold mutes the aroma and firms the fat.
02
Slice to order
A sharp knife, as thin as you like. Cut only what you’ll serve — it keeps best whole.
03
Build a board
Pairs with hard cheese, grainy mustard, cornichons, and crusty bread.
04
Store cold and wrapped
Back in the fridge wrapped snug; best within a week of the first cut.
Reviews
What regulars are saying.
4.7/5
Based on 7 reviews
5
5
4
2
3
You might also like
Other cuts worth knowing.
FeaturedIn stock
CharcuterieRated4.6out of 5 stars
Soppressata
0.5 lb packageCalabrian-style dry-cured salami with hot red pepper. Pleasantly spicy, deeply flavored.
$13.99
CharcuterieRated3.2out of 5 stars
Country Pâté
0.5 lb packageRustic country pâté with pork, liver, and cognac. Spreads thick on crusty bread.
$14.99
CharcuterieRated4.3out of 5 stars
House Salami
0.5 lb packageHouse-made dry salami with garlic and fennel. Naturally cased and aged 6 weeks.
$11.99