2 oz pre-sliced

salt cured, deboned, ham aged 15 months minimum. similar to culatello, but we salt cure it with the rind on, leading to a softer texture. after 10-12 months they are fully finished, and we remove them from our aging rooms, apply our lard sugna on the outside, and allow them to age 4 more months unconditioned at room temp, where they achieve their sublime sweet and nutty flavor profile.

ranchers we partner with:

devil’s gulch ranch in nicasio, CA

stemple creek in tomales, CA

wolfe ranch in vacaville, CA

napaluma farms in petaluma, CA

pajaro pastures in corralitos, CA