Our Berkshire heritage pork is raised by Mennonite farmers and fed a natural diet without antibiotics or hormones. Once we select our heritage pigs, they are hand boned without cutting the leg and massaged with sea salt following the classic Italian tradition. We then dry age the prosciutto in-house for 18 months.
If you’ve visited our establishment, you’ve seen them hanging in our salami room as they complete the curing process. After a minimum of 24 months of curing, we offer our Berkshire prosciutto to our customers.
Our pork is sourced from Bachert Meats in Walton, Ontario.
Dairy & Gluten Free
Price is per 120g.