Prosciutto di Parma Aged 16 Months

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The renowned cured hog's leg produced specifically in Parma, in the Emilia Romagna region of Italy. Seasoned, salted and naturally cured in the hills of Parma for 16 months, it is artisanally produced from start to finish and acquires its sweetness from its native terroir. The legs are trimmed and pressed which gives the meat its dense consistency. Prosciutto should be sliced parchment thin to highlight it's richly marbled, silky texture and rich, meaty flavor. Show more