Duck Prosciutto (Uncured Duck Breast) image number 0
Duck Prosciutto (Uncured Duck Breast) image number 0

Duck Prosciutto (Uncured Duck Breast)

Price $33.99
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Availability:
  • In Stock
fresh: 1 Breast (7 oz - 10 oz avg)
Price $33.99
Frozen products may thaw in transit

Our duck prosciutto is made with magret – the breast of Moulard ducks that are raised without antibiotics or added hormones. After being rubbed with salt, a little sugar, and some spices, the duck breasts are hung and air-cured – an age-old, natural process for drying and preserving meat. Because we don’t use nitrates, it has to be described as an “uncured” product, but it’s fully aged and ready to eat. With a balanced flavor and firm, yet silky texture, duck prosciutto is a welcome addition to a charcuterie board or cheese plate when thinly sliced. It can also be cubed and added to beans, pasta, and stews.

  • Made with Moulard duck breast 
  • No antibiotics, no hormones
  • Hand-crafted using a traditional recipe
  • Vegetarian diet of corn and soy
  • Dry “uncured” - no nitrites or nitrates added
  • Gluten-free
  • Sold whole, not sliced
  • Ready to slice and eat
  • Product of USA
  • For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
  • Subscription Eligible

Serving Tips: Duck prosciutto makes an excellent addition to any charcuterie board or cheese plate. Using a sharp slicing knife, slice the prosciutto paper-thin, against the grain. If you cut at a 45 degree angle, you’ll more surface area. The slices are also delicious wrapped around summer produce like melon or stone-fruits. The end pieces and remnants can be cubed and added to the cooking liquid for dried beans or soup base.

Nutritional Information

Charcuterie refers to smoked, cured or cooked meats, all of which are traditional methods of preservation.

We begin with the highest quality ingredients and follow traditional recipes and natural techniques.

Our handmade charcuterie line represents the full range of styles and flavors, including bacon, cured ham, cooked, uncooked and dry-cured sausages, pâtés and mousses, duck confit and rillettes, smoked and cured duck, chicken and turkey breasts.