Stephane’s Prosciutto
Stephane’s path to charcuterie began far from the smokehouses and curing rooms of his farm. Stephane is Panamanian but spent summers in the French countryside where he learned early on the quiet satisfaction of tending animals and working the land. Even while pursuing a demanding career as an attorney, that love of agriculture never left him.
His agricultural journey in Panama began humbly, with a single potbelly sow named Carimañola. That first pig became the seed for Finca La Provence, a small but growing farm dedicated to raising Duroc pigs in the most natural way possible—outdoors, free-range, and with meticulous care. The result is pork of exceptional marbling, flavor, and integrity.
Stephane’s French roots inspired him to go beyond fresh cuts, into the slow art of charcuterie. Partnering with master charcutier Peter Meng of Guatemala, Stephane produces prosciutto and other cured meats that carry the essence of the farm’s land and animals in every slice.
His ambition is bold: to create the country’s first truly world-class jamón curado and place Panama firmly on the global culinary map alongside its famed Geisha coffee and emerging cacao.
