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Prosciutto Crudo di Parma DOP is a dry-cured, uncooked ham made only in the Parma area of Emilia-Romagna under the protected designation of origin. It is boneless, so it slices cleanly and needs no carving skill. The ingredient list is just pork and sea salt, with no nitrites or additives, which is the DOP rule. Against other dry-cured hams it is milder and sweeter than San Daniele or Spanish serrano, so it suits palates that find heavily salted hams too strong.
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Prosciutto Crudo di Parma DOP Disossato is an Italian dry-cured ham. It is produced only in the Emilia-Romagna region, using traditional methods and following strict quality standards.
This version is boneless. It can be used in appetizers, sandwiches and salads.
