Volpi Boneless Prosciutto
Avg Wt - approximately 5 lbs
We understand the stigma that comes with "domestic" prosciutto. However, this does not apply to Volpi. This company knows prosciutto. The Volpi boneless prosciutto is the closest thing to Italian without actually being Italian. They are aged, salt-cured, inspected, and trimmed in the same manner. The reason that it is less expensive than Italian Prosciutto is because there are no import costs. The reason it is so popular is because of its size and taste. Volpi five pound prosciutto is the ideal size for smaller slicers, easy storage, and all around a better deal for households. And of course, they are delicious. An excellent choice for appetizers, sandwiches, or to just eat thing slices on the fly.
Product of USA
Quite lean, but good flavor.
Posted by Darquilla@yahoo.com on 4th Sep 2017
It's a good value and cuts easily. More marbling would be nice, but it does have a good balance of salt. Was quite fresh even though received in Florida.
Not as good as Prosciutto di Parma
Posted by Olga on 10th Aug 2017
Its my first expierence with American cured hams. I didn't want to buy whole leg and that was the reason I got Volpi 5lb. In comparison with Italian made prosciutto this ham lacks complexity, its more salty and doesn't melt in your mouth. Its not a bad product but for about same price per lb I'll stick to for example Prosciutto di Parma "Rustico"by de la Torre which has far more superior taste.
As good as Parma
Posted by Sasha on 25th Apr 2017
Really enjoying this prosciutto - very meaty and flavorful. Also less hassle because it's boneless and only half of a whole leg - I just cut it in two pieces for storage and slicing.
A good buy
Posted by Unknown on 21st Apr 2016
The Prosciutto is well trimmed, not salty and has the typical flavor/aroma of an Italian Prosciutto
The package had a Best By Jan 2016, we are in April and it will take months to dispatch of it.
However I am not sure there is a strict expiration date for a product that carries a premium for aging.
It sure did not keep me from enjoying a few slices on arrival.
Scrape the oily fat released by the rind after opening.
Regularly trim back 1/2" to 1" of the thick skin to expose the white fat.
Use a long parallel knife super sharp to slice as thin as you can. With practice you can get slices comparable to a machine cut.
Wrap thoroughly and tight in Saran Autocling.
Posted by marco on 6th Aug 2014
Ottimo prosciutto un po fresco ma piu che accettabile