Corte Buona Boneless 24-Month Aged Parma Ham (2 x 7.5 kg)

To produce Prosciutto di Parma DOP, only the legs of heavy Po Valley pigs, sourced from the protected DOP circuit, are used. The fresh leg is left to rest for 24 hours in a cold room, after which it is trimmed and salted. The ham is then stored for varying periods in rooms with varying humidity and temperature levels.

It is then washed and hung on traditional racks for the pre-aging phase, then greased and prepared for the curing phase in cool, less ventilated cellars, where it slowly matures.

Pair with Parmigiano Reggiano, melon, figs and crusty bread, or enjoy with burrata, on pizza and charcuterie boards.

• DOP
• Product of Italy