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From prosciutto to speck, these cured meats have been a mainstay of Italy’s cuisine since Roman times. They are made in the same way, with the same ingredients, as they have been for hundreds of years. Many regions have their own distinct ham and cured meats, spending months or years aging in its own microclimate. Italy knows what it is doing when it comes to ham, and we are delighted to offer the best of the best.

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Culatta Mitica®

Culatta Mitica®

Emilia Romagna, Italy