What does DOP mean on this prosciutto?

DOP (Denominazione di Origine Protetta) is the EU protected designation. It certifies the ham was made in the Parma region under the consortium's rules, from Italian pigs, with only pork and sea salt.

How is 18 to 20 months different from longer-aged Parma ham?

Shorter aging gives a milder, softer, more delicate slice. Hams aged 24 months and up taste deeper and saltier and are a bit firmer, so this one suits palates that find long-aged Parma too intense.

Is it boneless and ready to slice?

Yes, it is a boneless whole piece, so you can slice it by hand or on a machine. It is not pre-sliced, so you need a sharp knife or a slicer.

How should I store a whole piece?

Keep it cool and dry, wrapped so the cut face does not dry out. Once cut, wrap the exposed side tightly and use it within a few weeks; it also freezes in portions.

Does it contain preservatives or nitrites?

No. The ingredient list is pork and sea salt only, cured by time, with no additives or preservatives.

How many people does a 16 to 18 lb piece serve?

A whole piece yields well over a hundred thin slices, enough for a large party or many boards. For a small household, plan to portion and freeze part of it.