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This is a whole, bone-in Prosciutto di Parma aged 24 months and certified DOP, sold as a bound (tied) ham rather than sliced. The 24-month age puts it past the 12-month minimum for Parma and into the range where the meat firms up and the flavor deepens, though it stays milder and sweeter than saltier hams like San Daniele or Spanish serrano. It suits deli counters, restaurants and home cooks who want to carve a whole ham over time. Against pre-sliced packs it demands a ham stand and a long knife, and it needs to be kept cool and covered once cut.
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Buyers of whole aged Parma hams tend to praise the sweet, nutty flavor and the firm, silky slices at 24 months, and DOP buyers value the traceable origin. Complaints center on the effort of carving and on the ham drying at the cut face if it is not covered well.
This is San Nicola Prosciutto di Parma DOP, a Parma ham with DOP certification. It is sold "Bound" and aged 24 months.
It is suited to gourmet dishes and to bulk foodservice use.
