Prosciutto Cotto. Minimum Weight 2kg Ham searing humidity in summer and

searing humidity in summer and

The Bradi Toscani Salame Toscano takes all the good cuts and mixes them with cubes of the best back fat

Read about Maxime Correard and his incredible olives here

When ready they are hand fileted and jarred in organic extra virgin olive oil

Prosciutto Cotto. Minimum Weight 2kg Ham searing humidity in summer andMauro and Chiara Casetta use hams from their own free range, Large White pigs to make their prosciutto cotto. The hams are marinaded in an aromatic brine for a few days then cooked overnight in metal moulds. 3 days later the meat is rested and tender and the hams are ready to eat INGREDIENTS Pork, salt, Marsala wine, honey, garlic, E250 We send out online orders once a month on the last Wednesday of each month.