Prosciutto di Parma DOP - Authentic Italian Cured Ham, Sliced 1 lb (4 x 4 oz Packs)
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- Where is the Prosciutto di Parma DOP - Authentic Italian Cured Ham, Sliced 1 lb (4 x 4 oz Packs) cheapest?
- At Dao Gourmet Foods, for $39.99, as of our latest check.
Prosciutto di Parma DOP - Authentic Italian Cured Ham, Sliced 1 lb (4 x 4 oz Packs) prices at every store
- Dao Gourmet FoodsNew
In stockReturn policy
$39.99Observed at 11:04 AM
From Dao Gourmet Foods
- Authentic Prosciutto di Parma with rich, savory flavor, made from the finest pork and cured in Italy
- DOP certified for guaranteed quality, authenticity, traditional methods and regional origin
- Four individually sealed 4 oz packs to keep it fresh and convenient for smaller servings
- Versatile for charcuterie boards, sandwiches, appetizers or recipes
- No artificial preservatives or additives
- Made with premium pork and natural sea salt, aged at least 18 months
- Materials
- Premium pork and natural sea salt
- Shipping
- Complimentary shipping on all bone-in hams
- Packs
- 1 lb total as 4 x 4 oz individually sealed packs
- In the box
- Four individually sealed 4 oz packs of sliced Prosciutto di Parma DOP
About the Prosciutto di Parma DOP - Authentic Italian Cured Ham, Sliced 1 lb (4 x 4 oz Packs)
• Authentic Italian Delicacy: Enjoy Prosciutto di Parma's rich, savory flavor, made from the finest pork and cured to perfection in Italy.
• DOP Certified: Guaranteed quality and authenticity with Denominazione di Origine Protetta (DOP) certification, ensuring traditional methods and regional origin.
• Convenient Packaging: Comes in four individually sealed 4 oz packs, perfect for maintaining freshness and convenience for smaller servings.
• Versatile Use: Ideal for charcuterie boards, sandwiches, appetizers, or as a gourmet addition to your favorite recipes.
• No Preservatives: Free from artificial preservatives and additives, providing a pure and natural taste experience.
• High-Quality Ingredients: This product is made with premium pork and natural sea salt, aged for at least 18 months to achieve the perfect flavor and texture.
Specifications
- Minimum ageing
- at least 14 monthsSource
- Maximum carcass weight
