Now you can experience the same exquisite old world flavor that generations of ham connoisseurs have savored through ancient preparation methods. Newsom's unique prosciutto type ham stands out as one of a kind - more than a step above hams resulting from a commercialized means of prosciutto production.
Newsom's Aged Ham was privileged to be invited to the 5th World Congress of Dry Cured Hams held May 2009 (the next event is in 2011) in Aracena, Spain. A Newsom's ham now hangs in the Jamon Museum in Aracena, among its Spanish, Italian and other worldly counterparts.
Old World? - Yes! Most prosciutto methods of old involved a dry cure in which the natural temperatures of Italy, coupled with time, created a flavor seldom experienced today. Having been cured only in limited number, the natural processing of our Newsom's select ham involves salt, a small amount of brown sugar and a slight hint of hickory smoke. There are no chemical additives.
The use of natural weather temperatures adds to the beautiful rosy red color of Newsom's prosciutto type ham which undergoes many months of aging.
Our Gourmet Aged Prosciutto Type Hams have been handcrafted one at a time in our facility in order to provide the most original and unique flavor -- like that of Old World Italy.
The cure of these hams is an art form, bringing together an age-old family formula, an ancient process, painstaking individual care for each ham and all the conditions that nature has to offer.
Wrapped around cantalope or honeydew melon, as an hors d'ouerves in any fashion or a main course, you'll soon discover the most unique flavor of natural aging.
Among the prosciutto recipes that you will find available in the storage and preparation section on our web site are: Sunday Morning Bruschetta with Prosciutto; Angel Hair Pasta with Butternut Squash, Prosciutto and Feta Cheese; Thin Spaghetti with Spinach, Tuna and Prosciutto; Prosciutto and Caramelized Onion Tart; Strawberry and Prosciutto Spinach Salad; Prosciutto-Avocado Sandwich; Prosciutto Asparagus Spears; Party Rye Hors D'Oeuvres; and Prosciutto Artichoke Salad.
It has been said that our aged ham has properties reminiscent of the Speck ham of northern Italy and prosciutto from the Italian provinces. It has been compared with a ham still produced rarely by ancient methods from acorn-fed black foot hogs. Yet, Newsom's prosciutto type ham has a character all its own and a flavor that will compare favorably with any natural air-cured ham the world over.
We invite you to savor this painstakingly produced prosciutto type ham of old.
Whole Prosciutto are offered for December 2013 RESERVE. See Newsom's Dry Aged Whole Prosciutto page to order.