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By Pio Tosini
During the early 1900s in northern Parma Ferrante Tosini set out to create the most delicate Prosciutto di Parma in the world. By doing this he created not only a quality product, but raised the bar in the Prosciutto production industry.18 lb.
Great Italian Prosciutto aged over 12 months and imported directly from Italy. Dry cured boneless ham. Perfect for sandwiches and paninis or for cooking in pizza and pasta. This prosciutto has a mild flavor with a sweet touch. It has a long life at room temperature, but once it's opened you better keep it in the fridge. Don't freeze. Wrap the cut side tightly with plastic film. Always served at room temperature and don´t cut more than you intend to consume. Thin slices are recommended.Dry
Serrano ham is maybe the most famous food in Spain because of its amazing flavor, texture and aroma. You can find all over the country and it can be eaten in many different ways and anytime of the day. It is hard to find any Spaniard (except for the vegetarians) who does not like or eat Serrano ham. All our Serrano hams have been aging for at least 12 months and have USDA inspection. They come from white domestic pigs and are naturally dry cured in mountain air. Remember to cut Spanish Serrano