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Prosciutto has been eaten in Italy for thousands of years, and this noble - and delicious - culinary tradition continues today, with Italy producing the mouthwatering dry-cured ham in the Parma region of Italy.
1 - 11 of 11 products:
Prosciutto Cotto - Fully Cooked Italian Style Ham
from Canada by Mastro
Boneless ham cured with salt and rubbed with aromatic spices, cooked slowly a mouthwatering flavor and tender texture.
Prosciutto Cotto Italiano - Steam Cooked Ham
from Italy by Parmacotto
Prosciutto Di Parma - Trimmed Boneless Ham
from Italy by Vill Antica
Produced following strict consortium regulations. Highly prized at the antipasto table with a deep rose color and a sweet and salty flavor.
Prosciutto Di Parma Boneless
from Italy by Pio Tosini
A superb, extra-aged whole leg of Prosciutto from Pio Tosini.
Prosciutto di Parma - 16 months
from Italy by Salumeria Rosi
From free range pigs from Italy's Parma region, this superb Prosciutto is expertly salted, air-cured and dried for 16 months.
Prosciutto di Parma, Aged 22 Months, Boneless
from Italy by Italfine
A sweet and tender Prosciutto di Parma from Emilia Romagna, aged for almost 2 years for a buttery and complex flavor.
Prosciutto San Danielle, Boneless
from Italy by Parmacotto
Dry-cured Smoked Proscuitto - Speck Ham
from Italy by Gasser
A smoked and dry-cured ham, similar to prosciutto, produced in the region of south Tyrol, with a lightly smoked flavor.
Pio Tosini Prosciutto di Parma - Bone In
from Italy by Pio Tosini
An incredibly delicate Prosciutto ham aged for at least 500 days.
Prosciutto di Parma - Trimmed Boneless
from Italy by Italfine
Prosciutto Ham - Boneless
from Canada by Mastro
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