Traditional
Fennel · clove · nutmeg · garlicWarm, gentle spices that let the duck shine.
Buttery, gently gamey, deep and lingering.
Duck prosciutto is a whole duck breast, cured with its layer of fat still on. The meat turns deep ruby and buttery, with a gently gamey flavour that lingers.
Our ducks come from a farm near Surat Thani, where they are raised free-range and without hurry.
The whole breast is covered in salt, curing salts and the spices of its flavour.
For a full month it is massaged by hand, every single day, so the cure works through evenly.
Then it is left alone to age slowly, for 90 days or more.
Finally it is sliced thin in-house and packed in 100 g packs.
Each one has its own label colour, so you can find it in the fridge.
Warm, gentle spices that let the duck shine.
Fragrant wild herbs from the hills of Corsica.
Bright, lemony red sumac against the rich duck.
A clean chilli heat through every slice.
Deep, smoky Hungarian paprika.
Just salt and pepper, nothing but the duck.
Tap a label to see it bigger
| Energyพลังงาน | 230 kcal |
| Total fatไขมันทั้งหมด | 15 g |
| Saturated fat | 4.8 g |
| Carbohydrateคาร์โบไฮเดรต | 0.6 g |
| Sugars | 0 g |
| Proteinโปรตีน | 24 g |
| Sodiumโซเดียม | 1600 mg |
The same for all six flavours.
Chilli duck? Off-dry Riesling cools the heat.