The colder months are rolling in and the need for premium quality, soul warming food is more needed than ever. Luckily, our friends at Cloudy Bay are easing the pain of the dropping temperatures by collaborating with multiple Auckland restaurants with the ultimate pairing, Pinot and Prosciutto.
Over 20 chefs have teamed up with Cloudy Bay to incorporate this premium quality, dry-cured meat in to their menu for the month of May. The Cloudy Bay Pinot Noir will warm your palate in order for you to truly enjoy the flavours of the dish that have been designed to complement the complex elements of the finely cured, dry prosciutto.
This Italian cured ham is not something that can be cut from any old butcher with a sharp knife. It’s a lengthy process of cleaning, salting and patience as it takes up to 18 months to get this meat on to our plates. To learn more about the premium cut meat, masterclasses will be held at Gusto at the Grand by top New Zealand chefs.
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THE DEETS
What: Pinot & Prosciutto by Cloudy Bay
Where: Multiple locations
When: All of May
Image Credit: Supplied