Hillbilly Prosciutto

This prosciutto leans bolder than its Italian counterparts, with a deeper, more robust character built through time and restraint. A carefully balanced salt and spice cure gives the meat a savory backbone, subtle sweetness, and a gentle smoky edge that becomes more pronounced the longer it ages.

Extended curing also gives this prosciutto a slightly firmer texture than traditional Italian styles. It’s sliced thin for a tender, satisfying bite that stays clean on the palate, never greasy, while retaining just enough marbling to carry real depth of flavor.

This is prosciutto made with patience and purpose. Rich, composed, and unmistakably full-bodied, it rewards those who appreciate cured meat with structure, nuance, and staying power.

Salty by nature. This is dry-cured country ham sliced prosciutto-thin, and it's saltier and bolder than the Italian prosciutto you'd find at the deli counter. Serve it the same way: a few thin slices at a time, at room temperature, with something to balance it—melon, a soft cheese, a biscuit with butter, or a drizzle of honey. A little goes a long way.

Details

• Pre-sliced, ready to eat, no cooking needed
• Dry-cured and hickory-smoked by Broadbent B & B Foods, Kuttawa, Kentucky
• Shelf stable until opened; refrigerate after opening
• Ships unrefrigerated and may arrive warm. USDA inspected

FAQ

Do I cook it?
No. Like Italian prosciutto, it's cured and ready to eat. Bring it to room temperature and serve.

Is it salty?
Yes, more so than Italian prosciutto. Serve a few thin slices with something sweet, creamy, or buttery alongside.

How is it different from the Heritage Dry Cured Country Ham?
Both are prosciutto-style. This one is Broadbent's traditional cure, sliced and ready to go. The Heritage is a whole heritage-breed ham with a lighter, sweeter cure that you slice yourself.

More on country ham: How to Cook Country Ham →

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