Prosciutto Italiano
Sea salt, air, and time. Maestri knows that those are the key to good prosciutto, which is why their Prosicutto Italiano is so savory and satisfying. Crafted with traditional methods in Parma, Italy, the meat is salted and cured to perfection. Once sliced, the tender ribbons have a pure pork flavor, subtle nuttiness, and delicate sea salt edge. Just add Buffalo Mozzarella, La Panzanella Mini Croccantini, a handful of arugula, and a glass of Sangiovese for a perfect meal.
Sea salt, air, and time. Maestri knows that those are the key to good prosciutto, which is why their Prosicutto Italiano is so savory and satisfying. Crafted with traditional methods in Parma, Italy, the meat is salted and cured to perfection. Once sliced, the tender ribbons have a pure pork flavor, subtle nuttiness, and delicate sea salt edge. Just add Buffalo Mozzarella, La Panzanella Mini Croccantini, a handful of arugula, and a glass of Sangiovese for a perfect meal.
Sea salt, air, and time. Maestri knows that those are the key to good prosciutto, which is why their Prosicutto Italiano is so savory and satisfying. Crafted with traditional methods in Parma, Italy, the meat is salted and cured to perfection. Once sliced, the tender ribbons have a pure pork flavor, subtle nuttiness, and delicate sea salt edge. Just add Buffalo Mozzarella, La Panzanella Mini Croccantini, a handful of arugula, and a glass of Sangiovese for a perfect meal.