Boneless 18 Month Dry-cured | +/- 8.5 Kg Product Option:+/- 8.5Kg w/o Bone Infuse in warm liquid before

Infuse in warm liquid before adding to risotto

it is often enriched with pistachios and slow-cooked to achieve its signature softness

Versatile Use: Suitable for both fresh and cooked dishes

The long ageing process intensifies both taste and aroma

Soups: Add at the end for depth and umami

Boneless 18 Month Dry-cured | +/- 8.5 Kg Product Option:+/- 8.5Kg w/o Bone Infuse in warm liquid beforeCured in the gentle air of Emilia Romagna, Prosciutto di Parma DOP is made using just pork, sea salt and time. Produced according to strict traditional methods, each leg is slowly aged to develop its character, reflecting a craft that has remained largely unchanged for generations. The slices are delicate and silky, with a soft sweetness balanced by a savoury depth that lingers quietly. Its texture melts on the palate, releasing a clean, rounded