Offer - Sweet Dry Cured Prosciutto Crudo Waitrose 80g

4.0 out of 5 (2)

1 out of 2 customers would recommend this product to a friend.

Buy any 3 for £6  - Buy any 3 for £6. Order by 10/9/2013, offer subject to availability. Maximum 20 promotional items per customer.

life over 1 week *

£2.79

Price per 100g: £3.49

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Product Description

Slices of sweet Italian dry cured ham from Emilia-Romagna matured on the bone for a minimum of 10 months

Product Information

Categories


Storage

Keep refrigerated below 5ºC. For use by date see front of pack. Once opened consume within 2 days. Do not exceed use by date.

Country of Origin

Italy.

Country of Packing

UK.

Manufacturer

Waitrose Ltd
Bracknell
Berkshire
RG12 8YA
UK.

Package Type

Sleeve.

Nutrition

Ingredients

Pork, salt. Prepared with 135g of pork per 100g of product. Moisture is lost during curing and maturation.

Nutritional Data

Nutrition

Typical values per 100g
Energy 1070kj
Energy 257kcal
Protein 27g
Carbohydrate Trace
of which sugars Trace
Fat 16.5g
of which saturates 6.3g
Fibre Trace
Sodium 2.2g

Reviews

Customer Reviews

4.0 out of 5

2 customers reviewed this product Average rating 4.0

Rating: 3 star out of 5

31 March 2011

0 of 1 found this review helpful.

Looks better than it tastes

Not enough flavour

Recipes

Greg Malouf's Chicken Livers pressed with Dukkah

Greg Malouf's Chicken Livers pressed with Dukkah

This sublime chicken liver terrine has a distinct Middle-Eastern influence. Dukkah is a paste made out of cumin seeds, coriander seeds and hazelnuts, and is often served as a side dish to vegetables and bread.

45 mins

Croque Monsieur

Croque Monsieur

In France, these toasted cheese and ham sandwiches are a popular snack.

25 mins

Life guarantee
* Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow and includes day of delivery. Please book a slot to view Life guarantee for your chosen delivery day. See Terms and Conditions for further details.
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