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Prosciutto di Parma aged 18 months is a dry-cured Italian ham from the Parma region, made with just pork and sea salt and certified DOP. The extra curing time past the 12-month DOP minimum gives it a deeper color, more concentrated sweetness and a silkier texture than younger prosciutto. It suits charcuterie boards, panini and anyone who wants a richer, more complex cured ham. Against mass-market prosciutto it is drier and more savory, with the nutty sweetness Parma ham is known for.
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Lowest price we've seen: $9.49 on Nov 12 at Amazon. Tracked across 1 store since Nov 12.
This Prosciutto di Parma is cured for 18 months in the cellars of Lesignano de' Bagni. The long cure gives it more depth and complexity than the DOP minimum.
It has a deeper color, a more concentrated sweetness and a silkier texture than younger prosciutto. It is DOP certified.
