Prosciutto Di Parma Boneless

Our Original Prosciutto di Parma, is “made in Italy” in the lush hills of the Val Parma at an altitude of 2,325 ft. Its unequaled aroma and velvety texture make this the king of all Prosciutti. Cool mountain air and cured for 15 months from the finest pork hams available, under strict Quality Controls, Sanitary Standards and Supervision of the Parma Ham Consortium. Beretta Prosciutto Di Parma is individually jabbed and trimmed assuring consistent quality and performance. Fratelli Beretta remains the longest existing family-owned business in Italian charcuterie tradition, focused on providing quality products, deeply entrenched in tradition while emerging as a leader in innovation. 27 production facilities in Italy and abroad that produce more than 225 million pounds of meat per year. Fratelli Beretta entered the US market in 1997 with the acquisition of its first US-based salumi production facility in South Hackensack, New Jersey. In 2007, Fratelli Beretta partnered with Busseto Foods, adding a production facility in Fresno, California. A third US-based production facility was added in 2015 with the completion of a state-of-the-art facility in Mount Olive, New Jersey. This remains the most modern salumi production facility in the US to date. The three US-based production plants measure over 348,000 square feet and can produce over 25 million pounds of product annually. The Mount Olive facility is currently undergoing expansion to further increase production levels. View Item Spec Sheet