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This is a whole boneless Prosciutto di Parma DOP aged 36 months, made by the Simonini family in Castrignano. The long cure gives it a deep, sweet-salty flavor and a firm, silky texture that slices thin without tearing. It is a whole ham, so it suits anyone who serves cured meat often or wants a centerpiece to carve at the table. Against younger 18- to 24-month Parma hams it is drier, more concentrated and more aromatic, and it costs more for the extra aging. Against San Daniele it is generally leaner and less sweet.
In stockShips from Italy · priced in EUR (€395.00) · duties may applyReturn policy
Benedicto Prosciutto di Parma DOP is aged 36 months. It is sold as a whole, boneless ham.
The Simonini family has made Prosciutto di Parma for over 50 years in the hills of Castrignano. The long aging gives the ham its traditional aromas.
