Prosciutto - Whole Leg, Bone-In

A whole leg of our Mediterranean-style prosciutto, left on the bone. Traditionally cured for 12 months or more, naturally smoked over beech wood and slowly dried. Each leg is a minimum of 7kg.

Set it in a prosciutto stand and carve it paper-thin as you go, or run it through a slicer. The perfect centrepiece for a Christmas spread, with melon, figs, cheese and good bread.

Ready to eat as is. Gluten free. Made in Australia from at least 95% Australian ingredients.

Fixed price per whole leg (min. 7kg), no weight adjustment.