Cesare Casella's Prosciutto Speciale is made by hand following the time-tested traditions of Italy’s norcini, itinerant butchers who traveled the countryside. Casella's uses hams from rare-breed heritage pigs, including Duroc, Old Spot, Tamworth, Berkshire, Large Black, which are pasture-raised by small family farmers across the United States. The slow, on-the-bone curing process follows the standards of the Italian prosciutto consortia and produces consistently gorgeous prosciutto—well-marbled, delicate and nutty.

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Cesare Casella is an acclaimed restaurateur, consultant, author and educator based in New York. Growing up in Tuscany, one of Casella’s jobs was helping make the country-cured meats his family restaurant was famous for, and when he got older, he would help the norcini, the old-school butchers who traveled from farmer to farmer each winter, prepare the prosciutti. Today, as the prosciutto whisperer, he uses those Italian techniques to create cured-on-the-bone prosciutti. Casella is committed to helping people understand that Italian culture is defined by its history and its most basic components.


Mapleville, Rhode Island

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