Proscuitto Chunk

Name: Proscuitto Chunk | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 642
Price: 47.50 AUD
Availability: OutOfStock

$47.50/kg

Proscuitto Chunk is a proper piece of Australian dry-cured prosciutto — boneless, air-dried, and packed with intense savoury flavour. Unlike pre-sliced prosciutto, a chunk gives you full control: shave it paper-thin, dice it for pasta sauces, or crisp it in a hot pan as the starting point for a dozen different dishes.

Each chunk is a minimum of 300 grams, and a little goes a long way because the flavour is concentrated and deeply savoury. It's the kind of ingredient that makes everything you cook taste like you planned it.

Sold as a chunk of boneless prosciutto, minimum 300 grams.

Out of stock

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Proscuitto Chunk is a proper piece of Australian dry-cured prosciutto — the real deal, not pre-sliced and sealed in plastic. It's a boneless cut from the hind leg of the pig, salted, seasoned, and air-dried over several months until the flavour is deep, savoury, and concentrated. What you get is a solid chunk you can slice, dice, or chop however you need it.

Cooking with prosciutto chunk rather than buying it pre-sliced changes the game. You're not locked into paper-thin slices — you can cut chunky cubes for pasta sauces and risottos, shave it thin for sandwiches and pizzas, or dice it fine to crisp up in a pan as the starting point for a rich, salty base. One chunk goes a long way because the flavour is intense — a little bit does a lot of work.

Each chunk is a minimum of 300 grams of boneless prosciutto. Sold by weight, so the price reflects exactly what you receive.

Quick Facts

Type: Australian dry-cured prosciutto chunk — boneless
Key features: Air-dried for several months, intense concentrated flavour, minimum 300g per chunk
Best for: Slicing, dicing, pasta sauces, pizzas, antipasto, sandwiches, salads
Flavour/texture: Rich, salty, savoury with a tender bite — slices clean when chilled
Prep notes: Slice cold for best results; a sharp knife makes all the difference

Why You'll Love It

A proper chunk of dry-cured Australian prosciutto, not pre-sliced — you decide how thick or thin
Intensely savoury, salty flavour that transforms whatever it touches — pasta, pizza, salads, and more
One chunk goes a long way — a small dice crisped in a hot pan is the starting point for a dozen dishes
More versatile than pre-sliced — dice it, shave it, or crisp it up depending on what you're cooking
Minimum 300 grams per chunk — enough for multiple meals and far better value than individual packs of sliced prosciutto

Cooking Tips

For thin slices: chill the chunk in the fridge, then use a sharp knife to shave across the grain
For dicing: cut the chunk into batons, then cross-cut into cubes; toss into pasta sauces, risottos, or frittatas
For crisping: dice finely, fry in a hot pan with a splash of olive oil until golden, then use as the base for soups, stews, or pasta
Store the chunk wrapped in butcher's paper or a clean tea towel in the fridge — it'll keep for weeks
A little goes a long way — start with less than you think and taste as you go

Serving Ideas

Thinly shaved over a rocket and Parmesan salad with a drizzle of good olive oil and balsamic
Diced and crisped as the base for a creamy carbonara or a tomato-based pasta sauce
Wrapped around wedges of rockmelon or fresh figs for a simple antipasto plate
Add Proscuitto Chunk to your next order for the kind of ingredient that makes everything taste more considered.

Butcher's Tip: The texture of prosciutto changes dramatically with temperature. When it's fridge-cold, it slices cleanly and holds its shape — this is the moment for thin, even slices. Let it come to room temperature for ten or fifteen minutes before you plan to dice it, and the fat will soften just enough to make clean, even cubes without crumbling. For paper-thin slices, a properly sharp knife matters more than technique — if you're struggling, your knife is the problem.

Bonus Tip: Save the small, irregular offcuts from the end of the chunk. Finely dice them and stash in a small container in the fridge. Toss a spoonful into scrambled eggs, sautéed greens, or potato soup for an instant hit of savoury depth that costs nothing extra.