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Jambon de Paris, a decadent creation by Les Trois Petits Cochons, is made according to the traditional French charcuterie recipe for cooked ham. Les Trois Petit Cochon's French Style Ham is made with Amish pork, delicately spiced, slowly cooked in its own juice, and wrapped in its skin. High in flavor, but low in salt. This is cooked and ready to slice.Pack Size: 6lbsSold By: PCUnits per case: 2Storage: RefrigeratedOrigin: France
Aged for a minimum of 20 months, Redondo Iglesias does not use heat to accelerate curing or mechanical pressure to sterilize their hams. Low melting temperatures give it more an unctuous buttery mouth feel. This is boneless. Pack Size: 13lbs [Approximate Weight]Sold By: PCUnits per case: 16Storage: RefrigeratedOrigin: Spain
South Tyrol is a natural meeting point between Mediterranean and northern cultures. This special characteristic is also mirrored in local ham. The special ham receives its characteristic flavor from a slow cold-smoking-process and a very low salt content, compared to similar products from our northern neighbors. Hence, Recla's Speck Alto Adige has its very own characteristics, which are the result of a long tradition and great care.Pack Size: 5lbs [Approx Weight. Price Per Lb]Sold By: PCUnits per case: 1Storage: RefrigeratedOrigin: Italy
San Daniele del Friuli is in the Italian region of Friuli-Venezia Giulia on the border of Slovenia and is known for its superior cured hams. Prosciutti from San Daniele are pressed to give them their characteristic, elongated shape. It was in Friuli where San Daniele ham found the ideal environment and the best micro-climatic conditions to become an Italian culinary wealth. The Celts, the first "salters" figured out that this was the perfect place to cure hams with the low humidity, excellent ventilation, and pre-Alpine hillside climate. The Romans carried on the techniques of the Celts and, today, this tradition is protected with DOP status (Protected Designation of Origin). Pack Size: 15lbs [Approx Weight]Sold By: PCUnits per case: 1Storage: RefrigeratedOrigin: Italy
This is the real deal: natural, authentic Prosciutto di Parma by Ermes Fontana, one of Parma's most acclaimed artisans. Perfectly cured and aged, for a supple texture and salty, yet sweet flavor, this ribbon-thin prosciutto is perfect for any pasta, sandwich, or pizza creation. All of Ermes Fontana's Prosciutto di Parma hams are inspected and certified by the Parma Ham Consortium.Pack Size: 17lbs [Approximate Weight]Sold By: PCUnits per case: 1Storage: RefrigeratedOrigin: Italy
Produced from the shoulder of the fabled acorn fed Pata Negra pigs of the Iberian region. The boneless cut is dry cured in the same fashion as the considerably larger jamones (legs) and aged a minimum of 26 months.
Pack Size: 6lbs [Approx Weight.]Sold By: PCStorage: RefrigeratedOrigin: Spain
Jamon Iberico from Spain. This has been aged a minimum of 28 months. It has a deep dark red color with extreme marbling, rich in protein, and easy to digest especially part of the Mediterranean diet. Low melting temperatures give it a more unctuous buttery mouth feel. It is extremely aromatic and nutty due to the fact that they have been feeding off of acorns only.Pack Size: 18lbs [Approx Weight. Price Per Lb]Sold By: PCUnits per case: 16Storage: RefrigeratedOrigin: Spain
Jamon Iberico is an artisan ham, cured for over two years in the mountains of Spain. The secret is the ancient cerdo Iberico breed, which can only be found in Spain. Over many months this special pork is transformed into an exquisite ham, with a mild saltiness and unrivaled flavor. This boneless Jamon Iberico is cured for more than two years in the beautiful mountain village of La Alberca in the province of Salamanca.Pack Size: 8lbs [Approx Weight. Price Per Lb]Sold By: PCUnits per case: 1Storage: RefrigeratedOrigin: Spain
From the beautiful village of La Alberca comes this intensely flavorful ham that is carefully aged and hung to dry in the cool, clean mountain air. Special Ibérico pigs only found in Spain are raised outdoors where they wander the countryside eating sweet acorns ('bellotas' in Spanish). The hams are then salted and cured for an astonishing four years. The result is a masterpiece of flavor, a truly special ham to be savored like the finest caviar. This Reserva Jamón Ibérico de Bellota by Fermín is intensely flavorful, and each ham is marbled with fat that literally melts in your mouth. The best way to enjoy Jamón Ibérico de Bellota is by tasting slices cut directly from the ham, when all of the flavors and textures are at their finest. Pack Size: 11lbs [Approx Weight. Price Per Lb]Sold By: PCUnits per case: 1Storage: RefrigeratedOrigin: Spain
Made from a Free Range, 100% Ibérico pig. During the “Montanera” season (from October through February), these pigs double its weight eating acorns and grass. Making it the finest and most luxurious pork meat in the world. Bold color and very rich nutty flavor. This is the front leg, bone-in, and hung for 36 months.*Products under the Ibérico Quality Regulations: Ham, Shoulder and LoinPack Size: 18lbs [Approx Weight. Price Per Lb]Sold By: PCUnits per case: 1Storage: RefrigeratedOrigin: Spain