This is a whole boneless Prosciutto di Parma leg, D.O.P.-certified and aged 24 months, sold as a roughly 20 lb piece. It is dry-cured with only pork leg, sea salt, air and time, from select Italian pigs raised on a cereal and Parmigiano whey diet. The longer aging gives it more depth and aromatic complexity than the common 12- to 18-month hams, with rose-pink meat and a delicate, slightly sweet flavor rather than a salty one. It suits anyone serving a crowd or slicing for antipasti, panini and charcuterie boards, though the whole-leg format is a lot of ham for a small household.
In stock
Buyers describe it as very tasty and excellent quality, and enjoy trying it with different pairings. Complaints center on packaging that failed to warn the ham is perishable and needs refrigeration, and on one order that arrived under the advertised weight.
Prosciutto di Parma Negroni is a D.O.P. Italian dry-cured ham, aged 24 months and boneless. It is produced only in the Parma region under the standards of the Consorzio del Prosciutto di Parma. Each ham is inspected and approved before it receives the Parma Crown mark.
The hams come from Large White, Landrace and Duroc pigs raised on authorized farms in central and northern Italy. Their diet includes cereals and whey from Parmigiano Reggiano production. The cure uses four ingredients: pork leg, sea salt, air and time. The hams are hand-salted, rested and matured in temperature-controlled rooms, then air-dried in naturally ventilated rooms. They lose about 25% of their weight, which concentrates the flavor.
The meat is rose-pink with white to pale pink fat. The texture is tender and smooth, and the ham is easy to slice. The flavor is delicate and slightly sweet, never overly salty. The fat adds flavor and softness and should not be removed. This 24-month Gold Label selection has more depth, balance and aromatic complexity than shorter-aged prosciutto.
