Prosciutto di Parma, 12 month

Produced by Ferrarini, this leg of prosciutto is pressed during its 12 month air curing, as well as being salted to help the drying process. The flavorful umami taste, and surprisingly not a salty as many other prosciutto, as the curing is driven by the long ageing, and not heavy salting. 




Priced and cut per 0.5 lb.


    monday: closed

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    sunday: noon to 5 pm

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