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This is a whole piece of Prosciutto di Parma DOP from the Benedicto line, aged 36 months in Simonini Vittorio's cellar in Castrignano. It is cut from the heart of the leg, the leanest, most prized central section, and comes as a trancio ready to slice. The ingredient list is just Italian pork and sea salt, with no gluten, GMOs or allergens. Against younger 18- to 24-month Parma, the extra aging brings deeper savoriness and a firmer, drier texture, and the heart cut trims away more of the fattier, saltier outer muscle.
In stockShips from Italy · priced in EUR (€138.75) · duties may applyReturn policy
This is Benedicto Prosciutto di Parma DOP, aged 36 months in the Antica Cantina of Simonini Vittorio in Castrignano. It is sold as a piece (trancio) cut from the center of the leg, ready to slice.
It is made only from Italian pork and sea salt. It is naturally gluten-free, GMO-free and free of allergens.
