A Spanish-inspired style of curing and long-term aging of whole hind legs. Salted and aged in temperature and humidity-controlled rooms to mimic the changing seasons of the Mediterranean climate. This 2018 vintage has aged beautifully through unique, traditional hands-on methods to allow the full potential of this Spanish-inspired gem to shine.
A step beyond the famous Italian Prosciutto - aged even longer and in warmer conditions, to achieve maximum flavor profiles and aroma.
Tasting notes: Nutty | Deep Earthiness | Umami | Salted Butter | Parmigiano | Aged 24 months minimum. USDA-approved shelf-stable.
Founded by Tony Incontro in 2018, INCONTRO CURED is firmly committed to preserving and sharing one of the most authentic and age-old products mother nature allows us to create. Our uniquely crafted cured meats come from free-roaming Mangalitsa hogs. INCONTRO CURED products are quality assured and USDA certified.
We create based on what we believe is the honest craft.
We stand true to quality and transparency on our farm.
We are unwavering in the purity of our farms, animals and products.
We continually seek perfection, expect to innovate, yet maintain simple family traditions and time-honored methods. We promise to never compromise quality.
Driven by passion, INCONTRO CURED is committed to bridging ancient, old-world style production methods and modern technology to create next-level products, not found in today’s American cured meat industry.
INCONTRO CURED works with the one true premium breed of pig: The Noble Mangalitsa. Sourcing from a single farm, we practice exclusivity and meticulously craft small batches to guarantee unmatched quality. We employ cutting edge dry-aging technology and systems to fine-tune the airflow and humidity to create natural climates reminiscent of ancient cave-aging methods for exceptional meat curing and aging.
Customized orders, collaborations, and partnerships are welcome in our quest to achieve a degree of craft unheard-of in the modern American cured meat industry.
The flora, fauna and fungi of a specific region.
Biota is the belief and philosophy of our entire process. Flora is used to discuss our unique region and land, and fauna refers to our livestock. Life can only exist when the natural bacteria, microflora, plants, and animals of an ecosystem work together symbiotically and in harmony.
From the Mangalitsa hogs roaming freely in Nebraska woodlands and pastures, grazing on grass, roots, wild herbs, and seasonal acorns, to the aging cellars where our salumi slowly ripen – all is surrounded by our friendly, geographically unique microflora (penicillium mold). The development of natural, benign mold not only provides protection to the meat during the aging process but also adds an unmistakable flavor and aroma that we call our "salumi terroir."
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