Sliced

Prosciutto

Italian Heritage · Delicate & Refined

Prosciutto is the most refined and delicate product in the Olli lineup — a dry-cured pork product of extraordinary elegance that requires patience above all else. Paper-thin slices reveal a rose-to-deep-pink color with a white fat border, and the flavor is unlike any salami: intensely savory, sweetly porky, and complex with a subtle nuttiness that comes only from extended aging.

Aroma

Sweet, lightly salty, faintly floral from long aging; clean pork

Texture

Paper-thin, silky, almost melting; clean fat edge

Flavor

Intensely savory and sweet in balance; nutty, complex notes from aging; long, persistent finish

Color

Rose to deep pink with a clean white fat border

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The Story of Prosciutto

Salt and time, nothing more

Prosciutto crudo — literally "raw ham" — is among the oldest and most revered expressions of Italian charcuterie, with a history that predates the Roman Empire. Roman historian Cato the Elder documented the production of salted, air-cured pork legs in the Po Valley in the 2nd century BC, and the tradition has continued in that same region for over two thousand years.

Italy's two most celebrated prosciutto-producing regions are Parma and San Daniele, each governed by a strict Denominazione di Origine Protetta. The hind leg of the pig is rubbed with sea salt — and only sea salt, in the best traditions — then hung to air-cure for a minimum of twelve months. The long curing process breaks down proteins and fats through enzymatic action, developing the complex, nutty flavors that cannot be replicated by any shortcut.

Olli's Prosciutto is made from 100% vegetarian-fed pork, dry-cured in the Parma style — salt and time, nothing more. No added nitrates or nitrites. The same patience and restraint that defines the Italian original, applied with Olli's signature commitment to clean, honest ingredients.