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{"id":7380223262794,"title":"Italian Prosciutto Slices 40g","handle":"italian-prosciutto-slices-40g","description":"\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eWhat is Proscuitto? \u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003eProsciutto is the Italian word for ham. Prosciutto is a fatty cut of meat that, when minced, has a buttery texture and will melt in your mouth.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eThis prosciutto is made by a long generation of craftsmen of Italian origin and based n the USA and was aged for more than a year and seasoned with all-natural ingredients (NO Additives) \u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout Volpi\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cspan data-mce-fragment=\"1\"\u003eOn a summer night in 1899, John Volpi arrives in America from Milan, Italy, bringing with him little more than a craft and an idea — an idea to bring the centuries-old tradition of dry-curing meats across the ocean to the American midwest. Over four generations later, his family continues to carry on his traditions, hand-making all \u003c\/span\u003eVolpi products\u003cspan data-mce-fragment=\"1\"\u003e using the same methods and recipes that John did over 100 years ago.\u003c\/span\u003e!\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cem\u003eHow is prosciutto made?\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e Prosciutto is made from the hind leg or thigh of a pig or wild boar. After cleaning the leg, it is heavily salted (cured) and left for two months in a cool and controlled environment.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eThe curing process removes the remains of blood and moisture and makes the environment unsuitable for bacteria. At the end of the curing process, the meat is rinsed thoroughly and dry-aged for up to 18 months. The whole process of making prosciutto can take anywhere from nine months to two years. It is the necessary time to allow the meat to develop all its flavors.\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cem\u003e\u003cstrong\u003eHow is prosciutto used?\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eProsciutto is most often sliced very thin and served as an appetizer, on its own or wrapped around another food. Prosciutto is often paired with sweet foods like melon or dates, but it's also served around fresh or lightly cooked vegetables, like asparagus. Thinly sliced prosciutto is often served as part of a meat board or a tapas spread. With the popularization of gourmet pizzas, prosciutto has become a trendy garnish for pizzas.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eThe non-applicable crust or ends of the prosciutto can be diced and cooked in soups and stews to add flavor. These ends are usually sold for a much lower price than thinly sliced\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eProsciutto is extremely delicate and can be very sticky, so slicing should be done with an extremely sharp knife or professional-grade meat slicer. Pre-cut prosciutto is often wrapped with deli paper between the slices for easy handling of the slices without tearing.\u003c\/p\u003e\n\u003ctable border=\"2\" width=\"500\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\"\u003e40 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUSA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDelivered as\u003c\/td\u003e\n\u003ctd\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us \u003cspan style=\"color: #0a892e;\"\u003e\u003ca style=\"color: #0a892e;\" title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","published_at":"2023-11-02T12:08:03+09:00","created_at":"2023-11-02T11:58:02+09:00","vendor":"Whole Meat","type":"charcuterie","tags":[],"price":98000,"price_min":98000,"price_max":98000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40491037425738,"title":"Default 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data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eWhat is Proscuitto? \u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003eProsciutto is the Italian word for ham. Prosciutto is a fatty cut of meat that, when minced, has a buttery texture and will melt in your mouth.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eThis prosciutto is made by a long generation of craftsmen of Italian origin and based n the USA and was aged for more than a year and seasoned with all-natural ingredients (NO Additives) \u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout Volpi\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cspan data-mce-fragment=\"1\"\u003eOn a summer night in 1899, John Volpi arrives in America from Milan, Italy, bringing with him little more than a craft and an idea — an idea to bring the centuries-old tradition of dry-curing meats across the ocean to the American midwest. Over four generations later, his family continues to carry on his traditions, hand-making all \u003c\/span\u003eVolpi products\u003cspan data-mce-fragment=\"1\"\u003e using the same methods and recipes that John did over 100 years ago.\u003c\/span\u003e!\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cem\u003eHow is prosciutto made?\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e Prosciutto is made from the hind leg or thigh of a pig or wild boar. After cleaning the leg, it is heavily salted (cured) and left for two months in a cool and controlled environment.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eThe curing process removes the remains of blood and moisture and makes the environment unsuitable for bacteria. At the end of the curing process, the meat is rinsed thoroughly and dry-aged for up to 18 months. The whole process of making prosciutto can take anywhere from nine months to two years. It is the necessary time to allow the meat to develop all its flavors.\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cem\u003e\u003cstrong\u003eHow is prosciutto used?\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eProsciutto is most often sliced very thin and served as an appetizer, on its own or wrapped around another food. Prosciutto is often paired with sweet foods like melon or dates, but it's also served around fresh or lightly cooked vegetables, like asparagus. Thinly sliced prosciutto is often served as part of a meat board or a tapas spread. With the popularization of gourmet pizzas, prosciutto has become a trendy garnish for pizzas.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eThe non-applicable crust or ends of the prosciutto can be diced and cooked in soups and stews to add flavor. These ends are usually sold for a much lower price than thinly sliced\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eProsciutto is extremely delicate and can be very sticky, so slicing should be done with an extremely sharp knife or professional-grade meat slicer. Pre-cut prosciutto is often wrapped with deli paper between the slices for easy handling of the slices without tearing.\u003c\/p\u003e\n\u003ctable border=\"2\" width=\"500\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\"\u003e40 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUSA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDelivered as\u003c\/td\u003e\n\u003ctd\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us \u003cspan style=\"color: #0a892e;\"\u003e\u003ca style=\"color: #0a892e;\" title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e"}
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  2. Italian Prosciutto Slices 40g

Italian Prosciutto Slices 40g

Product Description
Maximum quantity available reached.

What is Proscuitto? 

Prosciutto is the Italian word for ham. Prosciutto is a fatty cut of meat that, when minced, has a buttery texture and will melt in your mouth.

This prosciutto is made by a long generation of craftsmen of Italian origin and based n the USA and was aged for more than a year and seasoned with all-natural ingredients (NO Additives) 

About Volpi

On a summer night in 1899, John Volpi arrives in America from Milan, Italy, bringing with him little more than a craft and an idea — an idea to bring the centuries-old tradition of dry-curing meats across the ocean to the American midwest. Over four generations later, his family continues to carry on his traditions, hand-making all Volpi products using the same methods and recipes that John did over 100 years ago.!

How is prosciutto made?

 Prosciutto is made from the hind leg or thigh of a pig or wild boar. After cleaning the leg, it is heavily salted (cured) and left for two months in a cool and controlled environment.

The curing process removes the remains of blood and moisture and makes the environment unsuitable for bacteria. At the end of the curing process, the meat is rinsed thoroughly and dry-aged for up to 18 months. The whole process of making prosciutto can take anywhere from nine months to two years. It is the necessary time to allow the meat to develop all its flavors.

How is prosciutto used?

Prosciutto is most often sliced very thin and served as an appetizer, on its own or wrapped around another food. Prosciutto is often paired with sweet foods like melon or dates, but it's also served around fresh or lightly cooked vegetables, like asparagus. Thinly sliced prosciutto is often served as part of a meat board or a tapas spread. With the popularization of gourmet pizzas, prosciutto has become a trendy garnish for pizzas.

The non-applicable crust or ends of the prosciutto can be diced and cooked in soups and stews to add flavor. These ends are usually sold for a much lower price than thinly sliced

Prosciutto is extremely delicate and can be very sticky, so slicing should be done with an extremely sharp knife or professional-grade meat slicer. Pre-cut prosciutto is often wrapped with deli paper between the slices for easy handling of the slices without tearing.

Product Details 
Weight  40 g
Price per 100 g 
Origin USA
Delivered as frozen (-18°C)

If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

Shipping

Question: How much shipping fee do you charge?
Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

Question: Can I request a specific date for my delivery?
Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

  • Before Noon 
  • 2pm - 4pm 
  • 4pm - 6pm
  • 6pm - 8pm
  • 7pm - 9pm

Please do not schedule your order for more than 30 days in the future.

Question: How long does it take for my order to arrive? 
Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

Question: How do you ship my order?
Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

Payment

Question: Which payment methods are available? 
Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

The following credit cards can be used:
MASTERCARD - VISA - AMERICAN EXPRESS

Wholesale Customers 

If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

  • Your name
  • Your company's name 
  • Email address or telephone number 
  • Desired products and quantity

Thawing

Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

Refreezing

Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

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