The most renowned dry-cured Italian Ham, made with only the best Italian pork legs, produced, cured, and packed in a strictly defined area around Parma under the European PDO regulations. Bred in central-northern Italy, the large pigs used to produce Prosciutto di Parma are raised on a special diet based on cereal grains and whey from Parmigiano-Reggiano Cheese.
The curing is a long, slow process so the ham develops the perfect consistency with an enticing fragrance and incomparable flavor.

Serving tips:

Delicious served on its own or with fresh fruit or vegetables.