Maestri’s diced charcuterie line brings a popular option to the prep table. The Prosciutto Cubes are cut from bone-in hams slow-cured at least 400 days in Italy’s Parma region with nothing but pork and Mediterranean sea salt, then diced in the USA. They are diced and vacuum-packed in a USDA-inspected, SQF-certified facility in Lakewood, NJ, in 5 lb bags packed two per case, with a 120-day refrigerated shelf life. Ready to eat straight from the bag, they eliminate hand-cutting labor and deliver consistent piece size for antipasto boards, salads, pasta, pizza, sandwich builds, and grab-and-go products.