A whole piece of Prosciutto di Parma DOP cured for 16 months, sold as a trancio rather than in thin slices. It is made from selected legs and sea salt only, aged in the hills around Parma, and the result is a sweet, delicate ham without the saltiness of many other dry-cured hams. The 16-month age sits in the middle of the Parma range: younger than the 18- to 24-month hams that taste deeper and firmer, but milder and more tender than them. It suits anyone who wants to slice ham at home for a board, a sandwich or a pasta dish. Buyers rate it highly, and the main caveat is that the piece may arrive as either the heart or the shank end.
In stockShips from Italy · priced in EUR (€93.75) · duties may applyReturn policy
Buyers rate it very highly and describe a sweet, delicate ham that is not too salty. The recurring point is the cut: some received the heart and some the shank end, and they notice the difference in tenderness.
This is a piece (trancio) of Prosciutto di Parma DOP, aged 16 months. It is sold as a cut for home use.
It is made from selected pork legs and sea salt. The ham matures slowly in the climate of the Parma hills. The flavor is sweet and delicate.
The piece may be either the "Cuore" (heart) cut or the "Gambetto" (shank) cut, depending on availability.
