Prosciutto di Parma, 24 months

Description

Prosciutto di Parma The most awarded kind of Italian Prosciutto 24 months of maturing From the oldest producers of Italy The taste is simply matchless, excellent both on its own and combined with fruit or pasta, you can make a fantastically tasty sandwich and of course it goes with a glass of wine. The history of the recipe for Parma ham goes back about 2000 years. It is perhaps truly the most ancient and most famous cured ham We slice it on a slicer from a whole ham