Volpi Traditional Boneless Prosciutto Americano - approx. 11 lbs REGION - SICILY committed to crafting Parmigiano Reggiano

committed to crafting Parmigiano Reggiano exclusively from the milk of Brown Cows

each piece feels like biting into the essence of a lemon grove at peak ripeness

The sauce is ideal for making a simple plate of pasta into a remarkable meal

Our Bottega Ditalia Organic Balsamic starts with grapes grown in an organic-only field and is made with 80% Trebbiano grape must and 20% aged Lambrusco red wine vinegar

is an extremely juicy and flavorful varietal of peach

Volpi Traditional Boneless Prosciutto Americano - approx. 11 lbs REGION - SICILY committed to crafting Parmigiano ReggianoVolpi Prosciutto Americano is made using the same old world method as traditional Italian prosciutto ham that originates in the Emilia Romagna region of Italy. The only difference is that Volpi Prosciutto uses all natural pork from regional heirloom farms. Like its true Italian counterparts, Volpi Prosciutto is the product of a long, unhurried drying process lasting up to 12 months. Each ham is carefully inspected and hand trimmed by their master