Prosciutto di Parma 22 Month
The word "prosciutto" derives in fact from the Italian verb "prosciugare" meaning to dry in depth. Our Prosciutto di Parma is hung and aged for a minimum of 22 months giving an extraordinary range of flavors and consistencies.
The DOP label guarantees both the origin and precise production process of the ham. The pig must be born and bred in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 pounds. The meat is then moved to production facilities in or near Parma Italy, where the salting and aging process is carefully monitored. Then, the residual salt is removed and the prosciutto is transferred to a humid environment to further the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry for at least 22 months. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process.
Suggestion: In order to savor the delicate yet complex aroma of the prosciutto and its sweet and mellow flavor, the meat should be thinly sliced, by hand or slicer, and eaten immediately.
17 pound (8 kilogram) - WEIGHT APPROXIMATES
Ingredients:
Packaging: Vacuum-sealed Plastic
Aging: 22 months
Product of Italy
CALIFORNIA PROPOSITION 65 WARNING:
This product may contain chemicals known to the State of California to cause cancer and/or birth defects as well as other reproductive harm. For more information please go to www.p65warnings.ca.gov/food