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Cured Leg of Pork

The leg epitomizes the simultaneous simplicity and extravagance of charcuterie.

There are many styles to choose from.  We can get you started on a country ham for the holidays or put a leg on the salt to be eaten raw after two years like the prosciutto crudo of Italy.

As with all charcuterie, we are available to guide you through these processes on the butcher day and long thereafter via email and telephone.