03/13/2026
Prosciutto at 2.5 years of aging, and she’s a beeaauty. We cut these leaving the aitch bone in like a Spanish Jamón. There’s two more still hanging just like it - savory, sweet, nutty, and loaded with umami. Ibérico breed raised in CA. Once our forearms are rested, we’ll debone more 💪
The diced trim we sell jarred in olive oil, and the bones are also for sale (amazing in beans!)
For now you can find this at our shop available to buy sliced fresh to order. Just ask for the 2.5 year prosciutto :)
While you’re here, you can also find grilling cuts, sausages, and yes, corned beef for St. Patrick’s day as well.
