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Celebrate Prosciutto at Eataly Los Angeles

Celebrate Prosciutto at Eataly Los Angeles

Prosciutto lovers, listen up! From April 1 to 14, we’re celebrating the Italian delicacy with special offers, prosciutto crudo tastings, and more. Read on to discover the events at Eataly L.A.

GET TO KNOW PROSCIUTTO

You might have heard of prosciutto before: that rosy, delicate Italian specialty often served on appetizer boards, panini, pizza, and more. Wonder what makes this Italian so special and impossible to resist? It’s all about quality and the curing process, which can take up to 36 months!

SALT

To start, each pork leg is cleaned, covered it in salt, and left for about two months in a cool, temperature-controlled environment. During this time, the salt draws out blood and moisture which not only prevents bacteria from entering the meat but also concentrates the flavors.

TIME

After the salting process, the salt is washed from the meat and each leg is left to dry age for 14 to 36 months. The longer it ages, the more moisture it loses, causing the flavors to become more and more intense.

For this reason, we recommend using younger prosciutto for cooking, while savoring the prized, longer-aged prosciutto as-is.

 culatello-board

ALL HAIL THE KING OF SALUMI: CULATELLO

Enjoy 30% off culatello on Saturday, April 6 only.

Take your prosciutto game to the next level.

A rare Italian salumi from the province of Parma, culatello is known as the “King of Salumi.” Boneless pork is seasoned with salt and pepper, wrapped in twine, and slowly aged in Negroni’s Villa Gambera cool, humid cellars, resulting in a unique, complex, and delicate flavor.

Stop by our marketplace on April 6 to get 30% off Culatello di Zibello DOP by Negroni.

Ball of mozzarella and two trays of prosciutto.

THE PERFECT MATCH

Pair your favorite prosciutto with our housemade Bianca mozzarella!

Having people over? Impress them with a beautiful tagliere, or board of salumi, cheese, and accompaniments. Don’t worry, we’ll help you get started! Stop by our market from April 1-14 to get a free 4-ounce ball of housemade Bianca mozzarella when you buy two trays of select prosciutti.*

April 1 to 7: Ferrarini Prosciutto di Parma
April 8 to 14: DOK Dall'Ava Prosciutto di San Danielle

Then, ask our cheesemongers for tips on how to make your board stand out with spreads, olives, crackers, and more. Feeling fancy? Pair with a bottle of vino from our wine shop. Salute! Cheers!

*While supplies last. Not able to be combined with other offers. 

ferrarini prosciutto eataly

MEET THE PRODUCERS 

Ferrarini

Founded in 1965 near Reggio-Emilia, Ferrarini is a family-run company dedicated to producing world-renowned prosciutti, mortadella, Parmigiano Reggiano, butter, and more. 

Prosciutto di Parma DOP

The secret to Ferrarini’s Prosciutto di Parma? Sea salt, time, fresh Parma air and a whole lot of passion. Ferrarini carefully cures each prosciutto from 14 to 22 months in temperature- and humidity-controlled cellars located in Lesignano de’ Bagni, a district renowned throughout the world for its Prosciutto di Parma. 

DOK Dall'Ava

Since 1955, the Dall’Ava family has been producing Prosciutto di San Daniele DOP in their curing facility located in the small village of San Daniele in the Friuli-Venezia Giulia region. Every year, the family cures more than 30,000 prosciutti following local tradition.

Prosciutto di San Daniele DOP

Each leg is covered with sea salt harvested from Santa Margherita national park in Puglia, then pressed for 24 to 48 hours, enabling the salt to deeply penetrate the meat and giving each leg its signature guitar shape. After the salting process, the pork is aged from 18 to 36 months in San Daniele, where the intoxicating air from the mountains and the Adriatic Sea transforms the pork into dark, sweet prosciutto. The longer prosciutto ages, the more moisture it loses, causing the flavors to become more and more intense.

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Love prosciutto but not quite sure where to begin? Check out our guide to everything you need to know about prosciutto