Prosciutto di Parma DOP 30 Months disossato Rosa dell'Angelo 7kg

This product is made using heavy Italian pig thighs that have been manually salted. The hams absorb the salt for three weeks in a humid and cold chamber before resting and slowly drying for three months. Then they are washed, and the curing process begins. After a year, the consortium will affix the ducal crown as proof of their quality. Aged for 30 months. This is a special order item; please contact our offices for details.