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PARMA HAM DOP 18 MONTHS - 100g

The Prosciutto di Parma DOP or Parma Ham dates back to ancient times whose qualities render it a unique in its genre. The only ingredients used are the pig‚leg and salt whilst curing lasts at least 12 months and takes place in a very restricted area within the Parma province.
Its distinctive sweet and balanced taste is achieved thanks to the producer‚craftsmanship who cures the meat in a strict procedure, and to the sea winds that as they reach the mountain valleys they lose their saltiness and acquire a rich fragrance of chestnut groves.
In our shop you can find prosciutto cured for least 18 months.

 

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