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Prosciutto Week at Eataly NYC Downtown

Prosciutto Week at Eataly NYC Downtown

We are declaring Prosciutto Week!

From August 21 to 27, Eataly NYC Downtown is celebrating the delicious cured pork with special market offers featuring Tanara Giancarlo prosciutto.


Called the "King of Hams," Prosciutto di Parma DOP dates back thousands of years to Roman times, when, in 100 BCE, Cato the “Censor” first mentioned the extraordinary taste of the air-cured ham made around the town of Parma, Italy. From there, the prosciutto became world renowned for its delicate, sweet flavor, eventually getting the prized DOP certification (which guarantees that the highest quality pork is raised and processed according to tradition in the designated Parma area).

We are featuring prosciutto (certified Consorzio del Prosciutto di Parma) by Tanara Giancarlo, a prosciuttificio in Langhirano, Emilia-Romagna. Since 1961, they have cured pork from Landrance and Duroc pigs, both born and raised in Parma, in perfect air that offers both flavors of the salty sea from the Gulf of La Spezia and pure mountain breezes from the Appenine. Aged at either 18 months (saltier) or 24 months (slightly sweeter), the resulting prosciutto is enjoyed across the world.

Trust us: once you taste it, you get it.


Prosciutto loves company! In Italy, the thin slices are traditionally enjoyed with melon and mozzarella. Only during Prosciutto Week, enjoy this classic pairing with these special market offers:

When you buy two trays of Tanara Giancarlo prosciutto (aged 18 or 24 months)get a complimentary cantaloupe.


When you buy three trays of Tanara Giancarlo prosciutto (aged 18 or 24 months), get a complimentary five-ounce housemade mozzarella! 

Stop by our market, and bring home these perfect summer pairings! You can snag our house-sliced prosciutto in ready-to-go trays, or have our mongers slice it to order for ultimate freshness. Your fling will thank you.


Join us at Foodiversita, our free food university, for these complimentary prosciutto-centric learning sessions!

Thursday, August 24 | 1 p.m. and 6 p.m.  
A Taste of Parma: Hand Slicing Prosciutto

Friday, August 25 | 2:15 p.m.
When in Rome: Prosciutto e Melone — A Pairing of Ancient Roman Medicine

Prosciutto melon mozzarella

Happy Prosciutto Week! As you celebrate, learn more about Prosciutto di Parma DOP on Eataly Magazine.