FLAVOUR IS A FRONTIER Natoora Prosciutto di Langhirano - Freshly sliced every day at Natoora, in London. - From Langhirano, the capital of Prosciutto production. - Hand salted and cured for at least 24 months.  - From highly regarded producer Pio Tosini.  - Incredibly delicate and sweet flavour, with nutty undertones.  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.  - It also goes into delicate fillings for stuffed pasta, or try it wrapped around slices of veal or chicken to impart flavour and maintain moisture.  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.