Natoora Italian Prosciutto Cotto
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Product Information
FLAVOUR IS A FRONTIER
Natoora Italian Prosciutto Cotto
- The meat for our Prosciutto Cotto comes from the legs of select Italian pigs in Mantua and Cremona
- It undergoes an intense curing process, in the name of flavour. The legs are matured in brine for at least four days.
- Then, brine, herbs and spices are massaged into the meat for several days, before the it is wrapped in canvas and cooked in a steam oven for 24 hours.
Take it further
- Prosciutto can be served at the beginning of the meal with melon or figs, or with other salamis in a mixed charcuterie platter.
- Spread ricotta or mascarpone on toasted baguette slices, top with prosciutto cotto and a sprinkle of fresh cracked pepper.
- Layer with heirloom tomatoes, fresh mozzarella, basil, and a drizzle of extra virgin olive oil.
Natoora's radical approach to seasonal sourcing is shaping the future of food
- We are revolutionising the food system.
- We work direct with growers who value flavour, biodiversity and heritage over yield.
- We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.
Country of origin
Nutritional data
| Typical Values | 100g |
|---|---|
| Energy: (kcal) | 166 |
| (kJ) | 694 |
| Fat: | 9.5g |
| of which saturates | 3.34g |
| Carbohydrate: | <0.1g |
| of which sugars | <0.1g |
| Protein: | 19.8g |
| Salt: | 2.185g |
Storage
Keep refrigerated below +5° C. Once opened, consume within 2 days.
Package type
Other Information
Italian Prosciutto Cotto
Ingredients
Pork Meat, Salt, Fructose, Dextrose, Antioxidant: Sodium Ascorbate (E301), Preservative: Sodium Nitrate (E250), Natural Flavours.
Brand
Manufacturer
St. James's Road,
London,
SE16 4RA.
Country of Packing
Return to Address
St. James's Road,
London,
SE16 4RA