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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