Prosciutto di Parma 18 Months Black Label Boneless DOP
Best price now
$209.40at shopalmagourmet.comChecked Nov 9
40% under what the other stores charge
Compared across 3 stores. Prices are checked against each store and labelled with when.
40% under what the other stores charge
Compared across 3 stores. Prices are checked against each store and labelled with when.
It checks today's price at every store, compares the alternatives and answers in about a minute.
A whole boneless Prosciutto di Parma hind leg from Duroc pigs raised in the hills around Parma, dry-cured with only pork and sea salt for about 18 months. The D.O.P. seal guarantees the ham was made in the designated zone under Parma consortium rules, and the Black Label aging gives it a deeper, sweeter flavor than younger hams. It is unsmoked, nitrate-free and boneless, so it slices cleanly for a party board or a deli counter. Against a 12-month Parma ham it is firmer and more savory; against San Daniele it is a touch saltier and less sweet. Buyers should plan to slice it thin and use it within a few weeks once opened.
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Lowest price we've seen: $209.40 on Nov 9 at shopalmagourmet.com. Tracked across 3 stores since Nov 9.
Owners of whole Parma legs praise the sweet, nutty flavor and the clean two-ingredient cure, and many say 18 months hits a better balance than younger hams. Complaints center on the size and the work of slicing and storing a whole leg.