Prosciutto di Parma Boneless - 16 monthsProsciutto di Parma holds a special and dear place in Italian cuisine, where it's eaten as part of the classic antipasto platter, or a simple but flavorful snack paired with a great Parmigiano Reggiano cheese and a drizzle of olive oil or Aceto Balsamico. Made from free range pigs raised in Italy's Parma region, this superb Prosciutto di Parma is made by expertly salting the ham (leg) and then air-cured and dried for at least 16 months. The rosy-red ham develops a rich and delicately sweet flavor. This whole boneless ham should be hand-sliced into paper-thin slices, as needed. Italian salumi purveyor Parmacotto joined forces with chef Casere Casella to create Salumeria Rosi Parmacotto in NYC, supplying the US market with high quality traditional Italian charcuterie delicacies.
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||ITEM WEIGHT RANGE
||PRICE PER LB
||14.00 lbs. - 18.00 lbs.
||2 x 16 lbs
||28.00 lbs. - 36.00 lbs.