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Prosciutto di Parma DOP 14 Month Whole Piece 16 lb

Prosciutto di Parma DOP 14 Month Whole Piece 16 lb

Ferrarini

Availability: In stock

Limited to 10000 items per customer while supplies last.
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Produced in Langhirano, Parma, Ferrarini’s Prosciutto di Parma DOP is made from high-quality pork legs that are slowly cured in temperature-controlled cellars and aged for 14 months, developing a sweet and delicate flavor from just sea salt, air from the Parma hills, and time. For those who are passionate about their prosciutto, there's nothing more showstopping than the whole leg! When sliced thinly by hand, you'll have the chance to taste the complex flavors and textures developed during curing and the melt-in-your-mouth streaks of fat. Embrace your inner salumiere as you serve straight from the leg, then pair with regional cheeses like Parmigiano Reggiano DOP, or enjoy as part of your next pasta dish or atop pizza.

Ferrarini was founded in 1956 in Emilia-Romagna, Italy, and it was the very first place to produce prosciutto without additives known as polyphosphates. Today, Ferrarini is comprised of more than 3,000 acres of farmland throughout Emilia-Romagna. Dedicated to simple and authentic traditions of Italy, they produce a variety of Italy’s well-known staples according to their original recipes and regional traditions, from prosciutto, mortadella, and salami to Parmigiano Reggiano cheese, butter and more.
Sku 36591-A
Producer Ferrarini
Produced in Italy