FLAVOUR IS A FRONTIERNatoora Italian Prosciutto Cotto- The meat for our Prosciutto Cotto comes from the legs of select Italian pigs in Mantua and Cremona- It undergoes an intense curing process, in the name of flavour. The legs are matured in brine for at least four days.- Then, brine, herbs and spices are massaged into the meat for several days, before the it is wrapped in canvas and cooked in a steam oven for 24 hours.Take it further- Prosciutto can be served at the beginning of the meal with melon or figs, or with other salamis in a mixed charcuterie platter. - Spread ricotta or mascarpone on toasted baguette slices, top with prosciutto cotto and a sprinkle of fresh cracked pepper.- Layer with heirloom tomatoes, fresh mozzarella, basil, and a drizzle of extra virgin olive oil.Natoora's radical approach to seasonal sourcing is shaping the future of food- We are revolutionising the food system. - We work direct with growers who value flavour, biodiversity and heritage over yield. - We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.