Prosciutto Speciale

Casella’s Prosciutto Speciale is crafted in the U.S. using traditional Italian methods inspired by the norcini, the itinerant butchers who perfected the art of curing meat. Made exclusively from rare-breed heritage pigs—like Duroc, Tamworth, and Berkshire—raised on small family farms, each ham is slow-cured on the bone using only pork, salt, and time. The result is a beautifully marbled, juicy, and delicately nutty prosciutto that reflects the unique characteristics of each animal and farm, honoring the simplicity and integrity of classic Italian charcuterie.

Cesare Casella is a renowned Tuscan-born, New York-based chef, restaurateur, author, and educator. Beginning his culinary journey at his family’s trattoria, Vipore, which he transformed into a Michelin-starred destination, Casella has spent over 35 years championing the simplicity and regionality of Italian cuisine. He founded acclaimed NYC restaurants like Beppe and Salumeria Rosi, led the Italian Studies program at the International Culinary Center, authored multiple award-winning cookbooks, and produces Casella’s Salumi, a line of artisanal cured meats rooted in traditional Tuscan practices. His work has been featured in Forbes, The New York Times, and on shows like “Iron Chef” and “Top Chef”.