Prosciutto di Parma 18 Months Black Label Boneless DOP

Prosciutto di Parma D.O.P. – Aged 18 Months (Boneless)

Prosciutto di Parma is Italy’s most iconic cured ham, crafted using only pork, salt, air, and time . Certified D.O.P. (Protected Designation of Origin) , it can only be produced in the hills surrounding Parma, where the unique climate and centuries-old tradition create its unmistakable sweetness and delicate aroma.

What Makes Prosciutto di Parma Special

Made from select Large White, Landrace, and Duroc pigs raised on authorized Italian farms

Cured using only sea salt —no preservatives, additives, or nitrates

Naturally aged for a minimum of 18 months

Inspected and branded with the Parma Crown to guarantee authenticity

Sweet, delicate flavor with a smooth, buttery texture

Pink-red meat with creamy white fat (do not remove the fat—it provides the signature sweetness)

Production Process (Traditional & Natural)

Prosciutto di Parma is made using a slow, natural curing method:

The fresh hind leg is salted by hand and rested in chilled rooms.

Salt is removed and the ham ages for 3 months.

Hams are washed and transferred to airy rooms to dry naturally.

Exposed surfaces are coated with a mix of lard, salt, and pepper to prevent excessive drying.

After 18 months, an independent inspector tests the aroma and approves each ham with the Parma Crown.

The result is a perfectly balanced cured meat with unmatched flavor purity.

How to Enjoy Prosciutto di Parma

Serve thinly sliced for the best texture and flavor. Ideal with:

Fresh mozzarella or buffalo mozzarella

Melon, figs, peaches, or grapes

Toasted bread, bruschetta, or piadina

Mild cheeses and antipasti

Light white wines or fruity red wines such as Lambrusco