Our Prosciutto is an Australian spin on the European classic cured pork leg. We simply cure the leg in salt and then the leg is matured for a minimum of 12 months. Over this time the meat darkens, developing flavour and complexity. The wait is worth it, the meat is dark, the fat melts away and the flesh tastes nutty with that distinct earthy aroma of mushrooms, soil and toasted nuts.
100g sliced pack.