15/05/2026
When you walk into Trafford Meat, you’ll see our prosciutto hanging patiently for up to 12 months as it slowly cures and develops the rich flavour and delicate texture that you all love!
The ageing process can’t be rushed - it’s a tradition bill on time from hanging and curing through the hand slicing in store every step place apart in creating the perfect prosciutto.
We promise it’s worth the wait!