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Prosciutto Ham "Boneless"
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Prosciutto Ham "Boneless"

(Volpi) -  each

Italian Prosciutto ham originates in the Emilia-Romagna region of Italy, the bread basket of Italy. Like its true Italian counterparts, Volpi prosciutto is the product of a long, unhurried drying process lasting a minimum of 210 days. Each ham is carefully inspected and hand-trimmed by a master Salumiere. It is then carefully rubbed and salted to ensure an air-dried, even cure. The result is a soft, sweet flavor.

Availability: In Stock
Item Number: PRS-104
  • Producer + Region
  • Ingredients
  • Reviews

Producer: Volpi

In 1900, John Volpi arrived in America from his home in Milan, Italy. Longing for the vibrant tastes of his homeland, John founded Volpi foods in 1902. From his small storefront in St. Louis, John delivered authentic Italian cuisine to a new audience. Today, the Volpi continues to live out John's dream, supplying Americans across the country with fine Italian fare made from exceptional ingredients.

Region: USA

In the late 19th century, Italian families began to arrive in the United States by the hundreds of thousands. They brought with them memories and recipes from home, adding to an already rich culinary marketplace. Today, many of these early pioneers have passed their love for Italian cuisine on to a new generation. While times have changed, the recipe remains the same: traditional Italian favorites made the old fashioned way, with locally sourced ingredients hand-picked for flavor.

Curing Ingredients: Salt, Spices, Sodium Nitrite
90 Bithday Gift
Sep 22, 2016  |  By Domenic V
Bought the ham for my brother for his 90th Birthbay Brother so I cannot comment on the quality of the prosiutto, except to say my brother said it was delicious and he was reise on good Abbruzzo prosiutto, and even butvhered a few pigs so I will go with that. A bit expensive, especially shipping costs etc. I would recommend to others. may even buy one for myself.
Dec 29, 2015  |  By Joshua Briggs
Absolutely delicious.
Dec 28, 2015  |  By Tony Lillehaug
The prosciutto was awesome. The Italian in our family was in heaven through the holiday. Almost knocked out all 5 lbs in a week. Best tasting and looking prosciutto we have had. I recommend taking it to a friend or store who can slice it thin for you. The prosciutto/ham knife won't cut as thin as machine and who has the patience when you want it now. Great deal also. You would pay over 200 dollars or more for this amount of prosciutto already sliced and packaged. Lastly..they shipped it across the country in 2 to 3 days. Thanks DITALIA. Will definitely shop with you again.
Nov 10, 2015  |  By Dan Carden
Excellent !!!
Five pounds of pure heaven
Jul 25, 2015  |  By Ric
This has to be the best Prosciutto I have ever eaten. It is lean and the meat has a flavor that is delicate yet fruity. It is also an exceptional buy. Five pounds $60 incredible.
Jul 7, 2015  |  By Laura
Delicious! Flawless service. I highly recommend Ditalia.
May 20, 2015  |  By GEORGE
This is it! 5 pounds of heaven and realistically priced.
Boneless Prosciutto
May 5, 2015  |  By Dmitriy Zuyev
Excellent product!
Apr 27, 2015  |  By Boekhoven
Ordered a couple of time, taste is generally good. However, the dryness varies. Most of the time it's good, last two time it was already starting to dry out upon arrival. Only halfway through (couple of weeks) salt crystal started to form throughout and we had to throw away the rest. wont' order again.
Given as a gift
Jan 10, 2015  |  By NANCY P RUSS
My father just loved this hunk of procshiuto!!
Jan 5, 2015  |  By John DiCesare
Very good service
Excellent Prosciutto
Oct 6, 2014  |  By Ric Kiesel
I never ordered before from this comapny and was not sure how the Prosciutto would be. I am having a large party in Christmas and wanted to slice and serve this on the buffet as one of the items. This meat was outstanding one of the best I ever had. I will be orderign again along with other items for my pary. Thank you!
I'm italian. This is what I Eat. Enough said.
May 30, 2012  |  By Gianna Giavelli
"All the other American made prosciuttos put Potassium or Sodium Nitrate in their Prosciutto. This ruins the flavor. They do it because they are scared of law suits and they know their process isn't up to par. Only Volpi does not and has the authentic taste with well metered salt. Is it exactly a Prosciutto di Parma? No. We don't have the same quality pigs in America as they do in italy and we cartainly do not have the prized calabrese black pigs. But its eadible. It works. Volpi also makes a calabrese salumi without nitrate. You see, when you cure a high protein meat like prosciutto, coppacola, or high grade salumi, the nitrate is not needed. But it takes a delicate aging process to prepare properly. I take my hat off to Volpi for creating an American prosciutto we can be proud of. Now can you offer long aged and thicker sliced as well? How about a coppa cola without nitrate! Puh-lease! Per-Favore! Anyways just go get this you wont regret it. around Mozz or Melone, its awesome."
Volpi Boneless Prosciutto
Jan 21, 2011  |  By Shude
I ordered Volpi Boneless Prosciutto for several times. I think that is the best prosciutto we can find in USA. The texture is tender and the tast is very sweet. The prosciutto can be used in lots of dishes. We use it very often in soups or stir frying with vagetables.
recomend it to my friends
Nov 18, 2010  |  By steve v
"I've ordered for the first time and the results where great. the product was exactly what I was looking for with good quality, the shipping was fast and service was great. recomend it to my friends"

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