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Ferrarini's Prosciutto di Parma DOP is a whole boneless round (rotondo) dry-cured for 22 months under the Parma consortium rules. The longer cure gives it a deeper, nuttier savor than the 12- to 18-month hams most deli counters carry, with the sweetness Parma ham is known for. It is a whole piece meant for slicing at home or in a deli, not a pre-sliced pack, so it suits people who serve antipasti often or want control over slice thickness. Against San Daniele or generic prosciutto crudo, the DOP seal and the 22-month age are the main draws; the trade-off is a firmer, saltier edge and a piece that needs a sharp knife or slicer.
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Lowest price we've seen: $67.00 on Nov 12 at Amazon. Tracked across 1 store since Nov 12.
This is Prosciutto di Parma DOP from Ferrarini. It is a bound (rotondo) cut, aged 22 months.
The ham is made in the Parma style and has an authentic Italian flavor.
