The highest quality Prosciutto ham from Parma. Aged for 24 months. DOP* certified.
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Prosciutto di Parma DOP means that the government have certified this is an all natural product, where the pigs are raised in the heart of the Po valley, carefully selected and traditionally cured.
The natural landscape of Parma, a hilly setting with salty, fresh winds from the sea, combined with the age-old curing techniques which have been passed down through three generations, provide prosciutto with its distinct sweet and nutty flavour.
Artisanal ingredients and ancient Italian techniques are not just notable for their great taste, but for their 100% natural guaranteed quality. A quality ham needs nothing more than a little sea salt, which has been used for thousands of years to naturally preserve food, with no artificial preservatives or additives. A simple yet laborious process that relies on the power of nature and takes no short cuts.
*DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method.
Dry-cured ham is a bit like Champagne: Although they're all called champagne, each winery is unique, with its own characteristics. The same applies to dry-cured hams: always look at the manufacturer and brand, because each manufacturer has its own processing system that strongly determines the quality of the product.More Information
Leg of Italian pork of the PARMA P.D.O. circuit, dried sea salt.