Prosciutto Passamonti


per 100g

Brother and sister Candido and Clotilde Passamonti continue a family tradition that was started by their grandfather in the early 20th century, butchering 4-5 middle-white pigs a week in Monte Vidon Combatte, a small hilltop village some 10km from the Adriatic coast. Their curing rooms are in an 18th century former convent and during the day they keep a fire burning in the ancient hearth, not to smoke their salumi but more as an element of environment, like the mountain air, which Candido conducts by opening and shutting the windows. To the fire they add rosemary and bay. Rich family traditions that have been handed down from one generation to the next. 

We offer same day and next day delivery service Tuesday to Saturday. Same day delivery is available with orders received before 3pm. Next day delivery available with the option of morning or evening time slots. We will call you ASAP if there is any issue with satisfying your full order.