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A whole boneless Prosciutto di Parma DOP hind leg from a small family producer in Pella, Parma, dry cured for about 600 days. The pigs are heritage breed and free range, hand sea salted twice, then air dried nearly 20 months in mountain and sea breezes. It has no preservatives, nitrites or other additives, and comes vacuum sealed with a six-month refrigerated shelf life. It is a restaurant-format ham of roughly 17 lb, meant for slicing thin by hand or on an electric slicer, and it sits above supermarket Parma in age and provenance rather than in convenience.
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This is a whole boneless hind leg of Prosciutto di Parma DOP, aged 600 days. It comes from a small family producer in Pella, in the Parma region of Italy, near the Tuscan-Emilian Apennines National Park.
The pigs are heritage breed and free range. The ham is hand salted with sea salt twice, hung on wooden frames and air dried for almost 20 months. It is vacuum sealed and made without preservatives, nitrites, nitrates or chemicals.
Slice it as thin as possible with a sharp knife or an electric slicer. Cover any exposed ham with plastic wrap to keep it fresh.
