Mastro Dante Prosciutto Ham

This rich ham gets its uniqueness from a recipe of the Benedictine monks and its unusual ‘saddle’ shape covered in red and black peppers, known as the ‘sella’.

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Cured 6 to 7 Months
Origin Norcia

This rich ham gets its uniqueness from a recipe of the Benedictine monks and its unusual ‘saddle’ shape covered in red and black peppers, known as the ‘sella’.

Salty, deep flavours and a delicate aroma from the spices and balsamic vinegar used in the brine. Perfect match with the Cheese and Wine in this box.

The ‘Sella di Mastro Dante’ to give it it’s full name, carries many unique traits unlike any other parma di prosciutto. The purveyor tells us that the secret ingredient is the pure fresh air of the Sibylline Mountains where it is farmed, cut, cured and aged.  We know that this isn’t the only unique aspect of this ham; in fact it starts with the fact that this ham is boned before curing to ensure the herbs and spices permeate deep. And not just any herbs and spices, but an ancient recipe of the Benedictine monks.

It’s also looks pretty special. It is prepared like a saddle (sella) and covered all over with red and black peppers as it is cured; this in line with the much more ancient curing methods. Furthermore, balsamic vinegar is added to the brine curing process adding another depth of flavour, for the most refined palates. This ham is generally leaner compared to other prosciutto.  

It is made from pork thighs using all natural ingredients in the curing process (no artificial anything, here). Cured for 6 to 7 months (shorter than the time needed to make traditional prosciutto, because their special trimming method and the deboning process).

Still a family Business, this family firmly believes in traditions, Dante and his wife Tina Renzini started the business in 1952 and their sons Franco and Fedrico play key roles in running the business every day. Mastro is a master butcher (and has quite the celebrity status in Italy, called upon as the master of salumi).