Italian Prosciutto 20 Months Style_Full Bodied based just south of Porto

based just south of Porto

Yves farms 10 ha of vines biodynamically with great success in the Bugey

and umami-forward

Food pairing : Pair as you would a fresh fino sherry

The idea behind La Dispensa was to preserve his style of cooking and passion for great produce for people to enjoy at home

Italian Prosciutto 20 Months Style_Full Bodied based just south of PortoCasa Graziano is a family business that started curing hams in the 1970s. They provide us with one of their best quality cured Hams. They cure ham in Capoponte, an hour South of Parma by car. This is their 20 months matured ham, with flesh that is dark red, and a beautiful white marbled fat. It has a smooth texture and a great nuttiness. Ingredients : Pork leg, Sea salt. For maturation : Rice flour.