Andalusia • Asturias • Castile • Catalonia • Galicia • Auvergne • Comte • Normandy • Provence • Savoie • Apulia • Emilia Romagna • Lazio • Lombardy • Northern Italy • Sicily • Tuscany • Greece • Portugal • Northern Europe • Latin America • UK • USA

region: USA

Same curing methods than
Italian prosciutto

taste: slightly salty
use: great for cooking
brand: DANIELE domestic

More about PROSCIUTTO.

region: Northern Italy
Cured pork similar to
prosciutto but smoked
aged: at least 7 months
taste: subtle smoke,
buttery, fragant
use: composed salad, antipasto
brand: SAN DANIELE imported/Canada

More about Speck Ham.

region: Northern Italy
Speck Ham is a lightly smoked raw ham.Seasoned for 22 weeks
Speck has an intense dry-cured
flavor,slices like prosciutto
but cooks like bacon.Cut from
the hind quarters of a special
breed of Italian hogs.

Imported from Italy

More about Speck Ham.

region: Germany

Smoked Black Forest Ham.
Cured as a prosciutto with
Juniper Berries and other regional spieces.
Deep color and smoky flavor.
Serve sliced paper-thin.

brand: ABRAHAMS

More about Black Forest Ham.