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A prosciutto end is the last, irregular piece of a whole Parma ham, cured 16 months and roughly 80% lean to 20% fat. It is the offcut of the leg, so it is uneven and often needs trimming and careful slicing rather than neat paper-thin slices. Shoppers who want genuine aged prosciutto for cooking, cubing or rustic boards get the same cured meat as a full ham at a fraction of the commitment. Expect a firmer, saltier bite than center-cut slices, and a piece that varies in weight and shape from one to the next.
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This prosciutto end comes from select farms in Parma, Italy. It is cured using traditional methods and aged 16 months. The meat is 80% lean and 20% fat.
It can be sliced and presented. It is packed in vacuum-sealed packaging.
