The Farm Shop
Our Prosciutto is an Australian spin on the European classic cured pork leg. We use salt, pepper and a small handful of aromatic ground spices to cure and then the leg is matured for a minimum of 12 months. The wait is worth it, the meat is dark, the fat melts away and the flesh tastes very nutty with that distinct earthy aroma that you expect with prosciutto.
100g sliced pack