What makes Prosciutto di Parma DOP different from other ham?

It is a protected designation of origin product from the Parma hills, made with pork and sea salt and no preservatives. The DOP label guarantees where and how it was made.

Is 18 months a good aging for Parma ham?

18 months is a middle aging: firmer and saltier than 12-month Parma, milder and less sweet than 24-month. It is a good all-round choice for boards and cooking.

How should I store and slice a whole boneless ham?

Keep it cool and dry, and slice only what you need. A meat slicer gives thin, even slices; a long knife works if you trim the exposed face and wrap it after cutting.

Does it contain preservatives?

No. Traditional Parma production uses only pork and sea salt, with no nitrates or other preservatives.

How does it compare with 24-month Parma?

24-month Parma is sweeter and more delicate, with a softer texture. This 18-month ham is more savory and firm, which many prefer for slicing and pairing.