The prosciutto is sourced from animals that are third-party certified under the Certified Humane program, which include strict animal welfare protocols such as: No antibiotics – EVER; no gestation or farrowing crates; raised outside or deeply bedded pens and never fed animal by-products.
“We developed this line to honor the time and care our farmers put into raising the animals,” said Jeff Tripician, Niman Ranch general manager. “The age-old process of dry curing high-quality product intensifies the flavor of our heritage breed pork and results in exceptional flavor.”
Niman Ranch prosciutto joins a 23-item product line of Genoa salame, capocollo, hot sopressata, pepperoni and pancetta. The new products are available in retail and food service packages, three snack pack varieties and a lunch kit named “Gourmet Provisions.”
The new prosciutto is available to chefs immediately and will be in stores and online nationwide by Nov. 1. Niman Ranch will support the national launch with a social media campaign — #FollowTheNimanLeg and #NimanOnTheRun — for the first 25 legs. The pork legs are aged for more than a year and coated in sea salt to cure.
