Description
This 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 they 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.
