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Ferrarini
Prosciutto di Parma DOP Bone-In 24/30 months - Ferrarini
Ferrarini

Prosciutto di Parma DOP Bone-In 24/30 months - Ferrarini

Best price now

$12.35at viandersalesChecked Nov 9

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Price facts

  • Last seen at $12.35 at viandersales on Nov 9.

    • Our take on the Prosciutto di Parma DOP Bone-In 24/30 months - Ferrarini

    Ferrarini's bone-in Prosciutto di Parma DOP is a whole dry-cured ham aged 24 to 30 months, sold on the bone. The bone-in format is the traditional one: it keeps the leg's shape and moisture and is what deli counters and restaurants slice from. Against boneless or pre-sliced Parma, it demands a stand, a sharp knife or a slicer, and a plan for a lot of ham. It suits hosts, chefs and foodservice buyers who want an authentic centerpiece rather than a packet.

    Best forDeli counters and foodserviceGourmet dinners and celebrationsBuyers who want a whole leg to slice at homeCharcuterie boards for a crowd
    Pros
    • Certified Prosciutto di Parma DOP, so origin and method are protected
    • Long 24 to 30 month cure gives deep, sweet-salty flavor
    • Bone-in leg keeps its shape and moisture better than boneless
    • Slices fresh to order, from thin to thick
    • A whole leg serves a large gathering
    Cons
    • A whole bone-in leg is heavy and needs space to store
    • Requires a ham stand and a long, flexible knife or a slicer
    • Once cut, it needs covering and steady use to stay at its best
    • Not practical for a single person or small household

    Prosciutto di Parma DOP Bone-In 24/30 months - Ferrarini prices at every store

    • viandersalesNew

      In stock

      $12.35Checked Nov 9
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    About the Prosciutto di Parma DOP Bone-In 24/30 months - Ferrarini

    This is bone-in Prosciutto di Parma DOP from Ferrarini. It is aged 24 to 30 months and carries the DOP designation.

    Brand
    Ferrarini
    Type
    Prosciutto di Parma DOP, bone-in
    Aging
    24/30 months

    Questions and answers

    What does DOP mean on Prosciutto di Parma?
    DOP is the EU protected designation of origin. The ham must be made in the Parma area from Italian pigs and cured with only salt, under consortium rules. Ferrarini's leg carries that certification.
    How is 24 to 30 months different from younger Parma?
    Longer curing dries the ham further and concentrates its sweet, savory flavor, with a firmer, more melting texture. Younger hams are milder and softer.
    Bone-in or boneless?
    Bone-in keeps the leg's natural shape and moisture and is the traditional deli format. Boneless is easier to store and carve but dries faster once opened.
    How should I store and slice it?
    Keep the whole leg cool and dry, ideally on a stand. Slice only what you need, then cover the cut face tightly and use it steadily. A long, flexible knife or a slicer gives the cleanest slices.
    What is in the box?
    One whole bone-in Prosciutto di Parma DOP leg, aged 24 to 30 months. A stand and knife are not included.
    Where is the Prosciutto di Parma DOP Bone-In 24/30 months - Ferrarini cheapest?
    At viandersales, for $12.35, as of our latest check.

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