Prosciutto di Parma

Prosciutto di Parma is an ancestral appellation; we find traces of its existence in Roman times. The cured meat is made from the pork leg. For optimal maturation, this ham is matured for at least 12 months, thus developing refined flavors as well as a fatty and light texture. It can be served thinly sliced ​​on sandwiches or charcuterie platters.