- Customer Reviews
Nov 10, 2015 | By Dan Carden
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.
May 5, 2015 | By Dmitriy Zuyev
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
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"
Curing Ingredients: Salt, Spices, Sodium Nitrite