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This is dry-cured Italian prosciutto aged 18 months and sliced to order at the deli counter. The longer cure gives it a firmer, drier texture and a deeper, saltier flavor than younger 12-month prosciutto, with a savory, nutty finish. It suits antipasto boards, panini and wrapping around melon or breadsticks. Against mass-market sliced prosciutto, the DOP designation and 18-month age put it in the premium tier, though it is saltier and chewier than milder hams like San Daniele.
In stockShips from Canada · priced in CAD (CA$6.99) · duties may apply
Prosciutto DOP at 18 months is generally well regarded for its firm texture and savory depth, though some find it saltier and chewier than younger hams.
Sliced to order, per 100g
