Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

This listing is not for a whole leg but for a 4lb cut piece out of a whole leg. Negroni Prosciutto di Parma is a gift to the American palate. How can the flavor not be wonderful when the hogs are fed Reggiano whey for four months on a special feeding program? It is here, and only here, that one finds that rare and precious wind that dries and sweetens the authentic Parma hams during the 400 plus days curing process. It is a special wind that blows from the direction of the Versilia Sea, becoming sweeter as it passes through the olive groves and pine estates of the Magra Valley. It is then dried by the chestnut trees in the Cisa Pass, and eventually blows fragrant and pure through the hams of the Parma region. Unlike most other cured meats, Prosciutto di Parma is all natural and contains NO NITRATES OR NITRITES. Today the consortium of producers numbers over 200. They start the curing process by selecting only the very best pork, bred in clearly defined areas. Expert salters then gently hand sprinkle a minimum amount of sea salt over the meat, rubbing it into specific areas of the hide and over the bare muscular parts of the meat. A Parma ham is salted much less than other hams in order to allow the natural curing process to produce that sweet and delicate taste. An Italian law has established very precise criteria for the attribution of the title, "Parma Ham". This protects the age old tradition based on the authenticity of raw materials, the exacting standards set for breeding, and the care and expertise given to the curing process. Only these hams are awarded the prize stamp of Ducal Crown. Prosciutto di Parma tastes its best when sliced very thin. It has high nutritional value and is low in calories. The wonderful aroma of this rosy red colored prosciutto di Parma and its sweet, delicate taste can be enjoyed at any time of the day.

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