Broadbent Heritage Prosciutto Sliced

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Product

Sliced Broadbent "Hillbilly" Heritage Prosciutto

One 3 oz pack, aged 12 months

Cured and ready-to-eat, just open and serve!

We are so proud to sell our pasture raised heritage hams to some of the best artisans in the world.

This is a dry-cured ham similar to Prosciutto di Parma, San Daniele or Serrano but lightly smoked and aged 12 months. Enjoy the thrills of a whole ham experience with no need to trim or store the full leg — the artisans at Broadbent pre-sliced their exclusive heritage hams for easy enjoyment!

Ten years ago, under the direction of Ronny and Beth Drennan, in Kuttawa, Kentucky, Broadbent added a new line from our heritage breed, pasture-raised hams to their existing line, which goes back over 100 years. Their American style of prosciutto is lighter, with a uniquely sweet and salty flavor.

When hams are salted and hung to dry for over a year, they begin to acquire a deep red color and multilayered exquisite flavor. The taste is reminiscent of the cured hams that can be found in Spain and Italy.

Perfect eaten alone or draped over melon these slices are considered by hundreds of chefs coast-to-coast as the best on the market today. Since all the moisture is removed during the drying process, our sliced prosciutto does not need to be cooked and is ready to eat.

Ingredients: pork, salt, sugar, sodium nitrite.

• Humanely raised on pasture by independent family farmers

• 100% antibiotic-free with no nitrates or nitrites

• Heritage pork has more marbling resulting in more tender and juicy meat

Artisan

The story of Broadbent is one of preservation. Preservation that goes beyond the salt and smoke used on the heritage pork that hangs in Kuttawa. As regional foods and traditions continue to vanish, Broadbent, with their delicious line of products, is working to keep a piece of Kentucky’s culinary history alive, now using exclusively Lazy Red Wattle Ranch and Newman Berkshire Farm pork.

Founded in 1909 by Smith Broadbent, the company grew with the help of his sons, eventually moving the business into a USDA facility in 1965. In 1999 the Broadbents sold the company to Ronny and Beth Drennan. Under their direction, Broadbent’s country hams have been named Grand Champion 19 times at the Kentucky State Fair — judged on their aroma, shape, color, and ratio of lean-to-fat. In addition they raised over 33 million dollars for charity by auctioning their award winning hams.

In 2024, The Drennans were ready to retire and looking to pass the torch. As the story goes, buyers dressed in suits made generous offers, but none of them felt quite right. That is, until Josh Poling, Kentucky chef and restauranteur made the two hour drive from Bowling Green to Kuttawa. Still wearing his kitchen shoes, the Drennans saw a young man ready to continue the work of preserving hams and a Kentucky tradition.