Cosciutto, La Salumina

In Sullivan County, just over an hour away, is a husband and wife team and Italian-born Salumi processor that uses local pigs from Margaretville & the Hudson Valley. 

STORY: We came up with this product (a La Salumina orginal) as a way of offering something made from the pork leg, while our Prosciutto was slowly aging—it has now become a house favorite. The name cosciutto is a play on “coscia” –Italian for leg/thigh, and prosciutto.

SPICES: Black pepper & coriander.

PROFILE: Lightly fruity, with a gentle black pepper kick.

SERVING SUGGESTION: Slice thin and serve with a drizzle of olive oil, squeeze of lemon and arugula.