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A whole bone-in Prosciutto di Parma leg cured with only pork and salt and aged 16 to 18 months. The DOP mark means it was made in the Parma region under protected rules, so the sweetness and nuttiness are the real thing rather than a generic dry-cured ham. A leg this size suits deli counters, restaurants and large gatherings more than a single household. Against supermarket sliced prosciutto it is a bigger commitment but far better value per serving, and it holds up on a board or in a slicer.
In stockShips from Australia · priced in AUD (A$370.00) · duties may apply
This is Prosciutto di Parma DOP, a dry-cured ham aged 16 to 18 months. It is made from pork and salt only.
It is sold as a whole piece weighing about 5 to 7 kg and comes vacuum-sealed.
