Prosciutto di Parma, 24 month
This is the real Italian Prosciutto di Parma.
From Ferrarini, this leg of prosciutto is held - or bound - during ageing and not pressed - for a minimum of 24 months. The result is juicy, moist and more flavorful than the usual Prosciutto that one finds in the USA.
Priced and cut per 0.5 lb.