San Francesco Proscuitto Di Parma 18 Mth Riserva

Prosciutto di Parma is the dry cured hind leg of a pig. It carries the prestigious D.O.P. symbol, in other words, all aspects of the production process are fiercely regulated by a governing body to guarantee the best quality. This product does not involve the application of heat to cook the meat, it is hung instead in a temperature-controlled cellar for approximately 10-12 months to cure.