18 Month Parma Prosciutto Boneless
Available in stock (1000)
From top quality Italian meat and certified farming of three swine breeds: Large White, Duroc and Landrance. From pigs raised and handled only in the Parma region in Northern Italy, fed on an exclusive diet of barley, oats and whey from the age of at least 9 months to guarantee the highest quality of meat. Salted for 10 days and cured with the bone for at least 6 or 7 months, then greased with lard and aged for at least 10 months and dried in special air-conditioned rooms. View Item Spec Sheet
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