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This is sliced Prosciutto di Parma D.O.P., the dry-cured ham from the Parma region of Italy, aged 24 months and sold in an 8 oz pack. The D.O.P. seal means it was made under the protected designation rules: pork legs, sea salt and air, nothing else. Twenty-four months is a long age for Parma ham, so expect a drier, more concentrated slice than the 12- to 18-month hams most supermarkets carry. It suits people who eat cured ham often and want a firmer, saltier slice for boards, panini or wrapping around melon.
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This is Prosciutto di Parma D.O.P., a dry cured ham from Parma, Italy. It is aged 24 months and sold freshly sliced in an 8 oz (1/2 lb) portion.
Genuine Parma ham comes from the Parma region, where local conditions have long been used to produce cured ham. The name "prosciutto" comes from the Latin "perexsuctum," meaning "dried." The ham is air cured, a method with roots going back to Roman times and earlier.
