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.

    $13.00Price
    Weight

    monday: closed

    tuesday - friday: 11 am to 7 pm

    saturday: 10 am - 7 pm

    sunday: noon to 5 pm

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    roslindale,

    ma 02131

    tel: 617 325 2500

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