Broadbent Prosciutto

Our friends at Broadbent Hams in Kentucky are doing prosciutto their own way.

They use humanely-raised Berkshire and Red Wattle pigs from Missouri to craft their Italian-style prosciutto with a distinctly Southern, smoky twist. Rubbed with spices and salt, lightly smoked, and aged for over a year, the meat develops a bold, earthy, and salty flavor. The extended curing makes it a bit firmer than traditional prosciutto, with a deep reddish-brown color beautifully marbled with white fat.

The flavor is incredible — the fat just melts on your tongue, leaving a subtle, lingering smokiness that you’ll crave more of.