Believe it or not, you can find real, European style, traditionally made Prosciutto, right here in the East Kootenays. At Gwinners Country Butcher, we make our Prosciutto the old way, giving it plenty of time to cure naturally, without preservatives or chemicals.
Our bone in, Parma Style Italian Prosciutto is hung and dried for twelve months and our Tyrolean Prosciutto for six to nine months. Discover the difference between supermarket prosciutto that is mass-produced and shipped across the world. Taste the best, at competitive prices! Thanks for supporting your local butcher and local food.
