Italy is world famous for its salted and air-dried prosciutto crudo. There are different types of prosciutto depending on the region. Parma is one of the best and most demmanded DOP. All Parma producers share the same goal: keep the meat as sweet-tasting as possible by curing the leg of the pork with only pure sea salt. Salt, air, Italian pigs and time are what make this prosciutto so special. No nitrates or additives are allowed by the Consorzio. The rules are stricted in order to produce a first-quality natural Italian product. Parma is in North Central Italy and it´s the same where Parmigiano cheese is produced. Here the prosciutto is made since Roman times. The word prosciutto comes from the Latin "perexsuctum", which means dried. Only best pork breeds in the region are used to produce this ham: Large White, Landrance and Duroc. The Parma region's air and humidity levels are ideal for drying and curing these hams, which makes their flesh very mild and sweet.
Features & Highlights
- Dry cured over 14 months
- Avg. Weight 15-17 Lbs
- Imported from Italy
- Parma D.O.P. Ham
|Item Weight:||16 pounds|
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