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Hillbilly Prosciutto is a sliced, dry-cured ham made from Berkshire and Red Wattle heritage pork and aged 12 months. The breed choice gives it heavy intramuscular marbling, so the slices eat tender with a rich, buttery finish rather than the lean, salt-forward profile of mass-market prosciutto. It suits charcuterie boards, sandwich and pizza use, and anyone who wants a domestic cured ham with more fat and depth than typical imported supermarket brands. The trade-off is that a marbled, buttery cure is milder and less intensely savory than long-aged Italian prosciutto, and presliced product loses some of the aroma whole legs keep.
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Hillbilly Prosciutto is a Kentucky-cured prosciutto made from Berkshire and Red Wattle heritage breed pork. These breeds have deep intramuscular marbling, which gives the prosciutto a tender texture and a rich, buttery finish.
It is aged for 12 months (365 days) to concentrate its savory flavor. The taste balances the sweetness of the meat with a savory, smoky character.
The prosciutto comes shaved paper-thin and ready to serve. It can be draped over seasonal melon, paired with sharp Kentucky cheddar, or used on a charcuterie board.
