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Prosciutto

Il Numero Uno Prosciutto di San Daniele

Il Numero Uno Prosciutto di San Daniele

Il Numero Uno Prosciutto di San Daniele D.O.P is truly Number One and sealed with gold foil! Made to strict specifications, it is so delicious it can be enjoyed on its own, or served as part of an antipasto platter with grissini and cheese. Slice it extra thin to enjoy the truly wonderful taste of the highest quality Prosciutto di San Daniele D.O.P.

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Jamondor Pre-Packaged Spanish Ham

Jamondor Pre-Packaged Spanish Ham

Jamondor's delectable Spanish Iberian and Serrano hams are now also available sliced and in a 2.5kg block for consumer convenience, packed for you with care, freshness and quality. Enjoy on its own or on a slice of fresh bread.

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Jamondor Spanish Ham

Jamondor Spanish Hams

Jamondor's delectable spanish hams come in two varieties: Iberian Bellota (Acorn) Jamon and Millenium Serrano Jamon. The Iberian Bellota is the top of the range, with a deep flavour and good fat-to-lean balance. The Millenium Serrano is cured for 18 months and with minimum salt, to achieve a sweet and delectable flavour.

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San Nicola Prosciutto

San Nicola Prosciutto

During the long and slow curing process, the smell, the aromas the delicate flavours melt together in harmony making San Nicola Parma Hams a true masterpiece of its kind. San Nicola Parma hams are all natural products. No preservatives or chemicals are added with the exception of Sea Salt.

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San Nicola Prosciutto

Tarnara Giancarlo Parma Ham

Since 1960, Tanara Giancarlo has been the most famous name far beyond the borders of Parma, land dedicated to the traditional production of the highest quality and authentic Prosciutto di Parma Ham. Tanara sources only the best pigs from Emiliani and Lombardi farms.  These areas breed only the finest quality Italian pigs.  The production process begins with salting. Natural sea salt is the only preservative that is used.  Wet sea salt for the skin, dry sea salt for the flesh and only the minimum amount is used to retain the typical “sweet” flavour.” This is followed by a routine of repeated salting, that is supervised by a “Maestro Salatore”.  After 90 days, the salt is thoroughly cleaned off to begin the curing process, which occurs in humidity and temperature controlled rooms that replicate each season. Still today, Tanara uses only traditional methods that have been passed down from generation to generation. What make this ham special is the pure breeze from the Appennine mountains that blows into the curing room windows, thus adding an unmistakable fragrance and taste to the prosciutto. This slow process is closely monitored to ensure that the legs are properly cured and that the end product measures up to the high standards established by Italian law. Only then can the prosciutto earn the "Parma' fire-branded crown stamp with honours. The end result is an incredible product that tastes amazing.

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