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. 

 

Classic.

 

Priced and cut per 0.5 lb.

    $12.00Price
    Weight

    monday: closed

    tuesday - friday: 11 am to 7 pm

    saturday: 10 am - 7 pm

    sunday: noon to 5 pm

    • Facebook - Boston Cheese Cellar
    • Twitter - Boston Cheese Cellar
    • Instagram - Boston Cheese Cellar
    • Google+ - Boston Cheese Cellar

    18 birch st,

    roslindale,

    ma 02131

    tel: 617 325 2500

    © 2019 boston cheese cellar