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Prosciutto Crudo di Parma DOP is a whole bone-in Italian dry-cured ham, aged at least 12 months and sold here at 18 months. It is a whole ham, typically 8-10 kg, vacuum-packed and air-cooled for shipping. The DOP rules set the fat quality: iodine index under 70 and linoleic acid under 15%, with a fat layer of at least 15-20 mm. It suits anyone who wants a centerpiece ham to slice at home or for a crowd. Against supermarket sliced Parma, a whole ham gives you control over thickness and freshness, but it needs a stand, a sharp knife and fridge or cool storage space.
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Prosciutto Crudo di Parma DOP is a ready-to-eat Italian cured ham. It is slowly cured and aged for 18 months.
It is vacuum-packed and air-cooled to stay fresh.
