The finest Italian pork is used in the production of Prosciutto Crudo. Initially salted and matured for two months, the meat is then hung out to dry for up to 12 months, which is where it gets its delicious saltiness and nutty sweetness. Prosciutto Crudo will be the star of all your antipasti platters and is a great accompaniment to creamy Mozzarella. For an authentic Italian food classic, drape Prosciutto over slices of succulent melon and enjoy on a hot summer’s day.