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Prosciutto Weeks at Eataly NYC Downtown

Prosciutto Weeks at Eataly NYC Downtown

Meaning "ham" in Italian, prosciutto is one of Italy's most famous salumi. Each pork leg is carefully selected for quality, salted, and expertly cured for at least 14 months in designated areas of Italy. The resulting product is an intoxicating combination of sweet and salty flavors and delicate aromas of terroir.

Ci dispiace, amici – prosciutto celebrations are over! Keep checking back for more special offers in our market, and read on to learn more about your favorite prosciutti.


Pork, air, salt, and time – these four ingredients are essential to making each DOP prosciutto unique. From warm, humid air to sea-scented breezes, each region’s microclimate results in a completely unique cure, with subtle differences in flavor. Eataly is proud to carry five DOP, or denominazione d'origine protetta, prosciutti, which guarantees that each product is made according to an authentic regional production method. Check out what makes each one unique, then pick up one of each to savor the difference!

prosciutto di parma antipasto board


Made from the hind legs of specially selected heritage breed pigs raised in 10 regions of Italy, the aging of Prosciutto di Parma DOP can only be done in a controlled zone around Parma, particularly in the area of Langhirano. Here, the air is crisp, with aromatic breezes from the surrounding Apennine mountains and light humidity from the Ligurian sea, which flavors the prosciutto as it cures.

Microclimate Pairings: Parmigiano Reggiano DOP and sparkling Lambrusco

prosciutto and cheese board


Produced start to finish in San Daniele, a small village in Italy’s northern Region of Friuli Venezia Giulia, the combination of intoxicating air from the nearby Alps, warm breezes from the Adriatic Sea, and humidity from the nearby Tagliamento River makes the San Daniele climate a particularly fragrant place to age prosciutto.

Microclimate Pairings: Montasio DOP and Pinot Grigio Ramato

prosciutto antipasto platter


Earthy and intense, Tuscan prosciutto is traditionally cured not just with salt, but also with local spices, including juniper, rosemary, and black pepper. The combination of fresh air from the rolling hills and the Tyrrhenian Sea blends into a microclimate that makes Toscana an ideal place to age prosciutto.

Microclimate Pairings: Pecorino Toscano DOP and Vernaccia di San Gimignano

Looking to learn more about prosciutto? Check out our guide to prosciutto on Eataly Magazine, get our guide to pairing prosciutto and wine, and don't miss our recipe for Saltimbocca alla Romana.

Ti aspettiamo!