Prosciutto Speciale - Boneless

Casella’s whole, boneless Prosciutto Speciale is made in the U.S. following age-old Italian curing traditions inspired by the norcini—the nomadic butchers who specialized in salumi. Using only pork, salt, and time, each ham is slow-cured on the bone and made exclusively from rare-breed heritage pigs such as Duroc, Tamworth, and Berkshire, raised on small family farms. The result is a rich, marbled prosciutto with a juicy texture and a delicate, nutty flavor that celebrates the individuality of each animal and the authenticity of classic Italian charcuterie.

Tuscan-born and New York–based, Cesare Casella is a celebrated chef, restaurateur, author, and educator known for his signature sprig of rosemary and dedication to regional Italian cooking. From earning a Michelin star at his family’s trattoria, Vipore, to launching acclaimed restaurants like Beppe and Salumeria Rosi, Casella has spent over three decades elevating Italian cuisine. He led the Italian Studies program at the International Culinary Center, authored award-winning cookbooks, and now oversees Casella’s Salumi—a line of artisanal cured meats rooted in Tuscan tradition. His work has appeared in publications like Forbes and The New York Times, and on programs including “Iron Chef” and “Top Chef”.