Smoked Loin Prosciutto

Salash Loin Prosciutto is version of prosciutto made from Pork Loin fillet, made by salting, smoking and hanging whole to dry for a minimum of 4 months and for up to 8 months. Is dry-rubbed, massaged, cold-smoked and fresh air dried to maturity. It has a unique flavor, good on pizzas, sandwiches, wrapped around meats, paired with fruit on antipasto dishes, combined with aged cheese, cubed in pastas and salads