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A three-pack of pre-sliced American prosciutto from Broadbent, Benton and Volpi, ready to eat straight from the pack. Each brand brings a different cure: Broadbent's heritage ham is lighter and sweet-salty, Benton's is dry-cured and aged 20 to 27 months with a hint of smoke, and Volpi is a classic Italian-style prosciutto. It suits anyone building a charcuterie board without slicing, and the sealed packs keep for weeks in the fridge. Against a single-brand pack, it trades depth for variety.
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This package contains pre-sliced cured meats, ready to eat straight from the pack. It includes three prosciuttos and two salamis from American producers. The slices keep for weeks in the fridge.
The prosciuttos are Broadbent "Hillbilly" Heritage, Benton and Volpi. The Broadbent is lighter, with a sweet and salty flavor. The Benton is a dry-cured southern ham aged 20 to 27 months, with a hint of smoke and a deep, rich flavor. The Volpi is 100% heritage breed, hand-rubbed, salted and air dried, with an earthy, subtly sweet and nutty flavor.
The Tempesta Finocchiona is a Tuscan-style fennel salame made with black pepper, Sangiovese wine, whole fennel seed and wild fennel pollen. The Smoking Goose Big Red Beef Salame is made with Tajima Wagyu beef raised in Kentucky, porcini mushrooms, garlic and black peppercorns.