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The oldest of the three Prosciuttos made by our producer Greci & Folzani in Parma Italy. Hand selected legs are aged for 24 months, bringing out the meats natural flavor, complete with hints of mixed nuts and a salty-sweet finish. Learn More
Jamon iberico is made only in Spain, from the black Iberian pig, and was illegal to import until recently. Learn More
From Spain's rare black footed pigs, which life feed solely on fallen acorns for their last few months. Rich & nutty, melts in your mouth. Learn More
Lightly smoked, three-month old Prosciutto from the Alto Adige. Learn More
Dry and Nutty, Jamon Serrano brings the definitive taste of Spain to the American table. Learn More
A silky sweet Prosciutto from the hills of Parms in Italy. Learn More
A cooked variety of prosciutto which hails from Arcore, Italy that is tender, smooth and bursting with flavor. Learn More
A leaner cut of cured meat from the Burgos region of Spain that is a nutty, spicy variant of Spanish ham. Learn More
