Prices are checked against each store and labelled with when.
It checks today's price at every store, compares the alternatives and answers in about a minute.
San Nicola's Prosciutto di Parma is a dry-cured ham made under the DOP rules in the Parma region of Italy, aged more than 400 days. The long cure gives it a deep, savory sweetness and a texture that slices thin without tearing. It is a step above mass-market prosciutto crudo, which is often cured for far less time and tastes flatter and saltier. It suits anyone building an antipasto board, wrapping melon or serving a simple sandwich, and the slices are best eaten soon after opening.
In stock
This is Prosciutto di Parma DOP from San Nicola. It is aged for over 400 days.
It has the authentic Italian flavor of a traditional Parma ham.
