Our wild boar is raised with love by Chef Gabriele Paganelli on his farm in Elmvale,Ontario.
For our prosciutto, 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 wild boar prosciutto to our customers.
Chef Paganelli has been involved with the breeding of his herd of wild boar for the past 20 years. They are free to roam and feed on an all-natural diet, free of hormones and antibiotics.
Dairy & Gluten Free.
Price per 120g.