I prosciutti

November 22, 2017


I am so happy to share with you my exciting news about the launch of Casella’s Prosciutto Specialei prosciutti sono pronti. The prosciutti are ready!

It is not often that I send out a mass email, so just so you know: this is BIG! Creating Casella’s Prosciutto Speciale has been one of the most rewarding projects of my career as a chef.  I am so proud to share the incredibly delicious results with you.

Casella’s Prosciutto Speciale is a made-in-the-USA prosciutto, created by an Italian (that’s me) in the traditional Italian style—just exceptional pork, a little salt, and time. Of course, I didn’t do it alone. For almost two years, I’ve been working side by side with a group of small family farmers and Heritage Foods USA in a labor of pure pork love. From herds of humanely raised, rare heritage pigs, we have nurtured an all-star, all-American, Italian-style cured-on-the-bone prosciutto and I promise you, it is Speciale.

The journey has been amazing. It started unexpectedly in 2015 with a fire that destroyed Sam Edward’s Virginia Smokehouse, one of the country’s best-known curing operations. In the aftermath, Heritage Foods and I partnered to rescue the hams that Edward’s could no longer process. I had never planned on making prosciutti, but in fate, I found my calling.

I can’t wait for you to join my new ham-making family and try this exquisite prosciutto.

Wishing you a wonderful holiday season! Buon Appetito!

Cesare Casella