Cured Meats

SALUMERIA ITALIANA

Here are some of the most highly-prized truly Italian air-dried hams, such as Prosciutto di San Daniele, Prosciutto di Parma (Parma ham) and Culatello.

Our lovely San Daniele is aged for a minimum of 16 months, slightly longer than usual. With a great balance between lean meat and fat, it has a pinker flesh tone and a slightly sweeter flavour than Parma ham. Hand made and cured locally in the hill town of San Daniele.

The similarly artisan made Parma Ham – prosciutto - is from the hill town of Langhirano, south of Parma. The traditional salting and curing for a minimum of 14 months gives this Parma ham its great classic flavour and uniform texture.

As for Culatello, this is the unbeatable champion of Italian air dried hams. Expensive! But it must be tried to know how superb it is.

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