Description
Made from premium pork leg, this traditional prosciutto undergoes a six-month salting, curing, and drying process, followed by eight days of intermittent slow smoking.
With a deep passion to craft artisanal salumi, Sydney-based Quatro Stelle only uses free-range meats and natural ingredients sourced from Australia. Its range of products are cured and cared for over many months in their state-of-the art premises.
With a deep passion to craft artisanal salumi, Sydney-based Quatro Stelle only uses free-range meats and natural ingredients sourced from Australia. Its range of products are cured and cared for over many months in their state-of-the art premises.
Country of Origin
Australia