Old World Taste and Quality... but made in Niagara This Prosciutto is the choice of many Ontario chefs because its taste and texture is very close to the authentic imported Parma product. Maybe because Mario Pingue Jr. trained in Parma to hone his skills, maybe because he sources the best Ontario grown pork or maybe because his passion runs deep... whichever ingredient it is, you're sure to love this locally produced cured meat that simply melts in your mouth with sweet and salty goodness.This is our pride and joy, the making of our prosciutto.
The ham is long cut to include the loin and tenderloin pin-bone, with shank off. Aged 16-24 months, depending on the size of the cut.
Facts: * We use only naturally raised and humanely treated hogs from Canada * We employ the old world Italian way to process our Prosciutto
Ingredients: Pork with no added Hormones, and raised without anitbiotics, sea salt.
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