Casella’s relies on traditional Italian methods to craft their artisan prosciutto. They source heritage breed pigs, including Duroc, Old Spot, Tamworth, Berkshire, Large Black. The pigs are all raised on small family farms, on pasture and without antibiotics. The meat is cured for over a year with only salt, no added spices or preservatives. The resulting flavor is pure pork. It’s nutty and salty and a little sweet, with a luscious texture from the fat marbling on each thin slice.
This prosciutto is sure to be the star of any dish, whether it’s wrapped around asparagus or melon, tucked in a sandwich with a smear of good butter, or folded into fancy rosettes on a cheese board.