The pigs used for this prosciutto are raised in woodland oak forests with plenty of acorns to give them a flavor not unlike Iberico pork. Yet these are raised within the United States for a more sustainable product.
These woodland roaming pigs eat a diet of acorns, hickory nuts, wild plants & mushrooms, all of which add a spectacular richness and creamy texture to the pork.
When cured, the dark coral meat is nutty and sweet, with an unexpected depth and meltingly tender texture.
2 oz, sliced