Maison Morand
Veal Prosciutto
Our veal prosciutto is uncooked, unsmoked, and dry-cured, made using the leg of the animal. The process of making prosciutto can take from nine months to two years, depending on its size. Halal.
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We work with leading beef, lamb, poultry, and veal farmers to import restaurant-quality grass-fed and grain-fed meat products from the USA, Australia, South Africa, and Brazil. We create custom-made fresh burgers and sausages daily for our foodservice customers as well as portion control items. For those who love dry-aged meat, we have a state-of-the-art dry-aging facility.