PROSCIUTTO DI PARMA OVER 20M DOP
Produced in the hills of Langhirano, Prosciutto di Parma DOP has a reputation that precedes description - and one that it well deserved.
Produced from the choice cuts of pork-legs, then slowly cured in temperature-sensitive environments, developing a graceful yet remarkable flavor from sea salt and the famous Marino wind.
Aged for over 20 months, the time and attention to detail paid to one product mean it far exceeds the EU regulation for quality control, under which it is protected. To
be combined into a salad for a degree of pleasant saltiness, or on a pizza to cut through the tomato base - the possibilities are limitless.