Ingredient Spotlight: Our Curated Ham

At Pizzicotto, we have a full board of the finest curated Italian hams, chosen the way we choose everything - only the highest quality, and only what we'd happily eat ourselves. If it's on the counter, it earned its place.

Our centerpiece is Prosciutto di Parma, one of the finest dry cuts. It is cured with nothing but pork, sea salt, air, and time. It tastes sweet, delicate, and meltingly soft, containing an unmistakable nutty depth. We slice it thin, as paper-thin is how Parma ham is meant to be enjoyed.

The Pizzicotto full board per section:

Cooked & Roasted — Prosciutto Cotto, Mortadella Turkey, Porchetta

Cured Pork — Pancetta, Guanciale, Speck, Capocollo / Coppa, Prosciutto di Parma (20 months), Culatello di Zibello DOP

Salami & Spicy — 'Nduja Piccante, Ventricina, Finocchiona, Salame Nostrano, Spianata Piccante

Cured Beef — Bresaola.

As with everything, balance is key. Salty, rich meat wants something sweet or fresh beside it — ripe tomato, creamy burrata, aged cheese, a drizzle of good olive oil.  That's how we build our boards and our slices; all in combination with one another.

Taste it on a board with cheese, folded onto a warm slice, or by itself.  Arrivederci!