- Customer Reviews
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