Marky's Caviar and variety of rare gourmet foods: Iranian and Russian caviar - Beluga 000, Osetra, Sevruga, Keta, smoked salmon, French foie gras, truffles, cheeses, deli meats, oils and vinegars, saffron, peppercorns and wild mushrooms.



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Marky's :: Deli Meats and Pate :: Gourmet Ham :: Prosciutto de Parma, Boneless Ham 14 months 16-18 lb.

Deli Meats by type		By ingredients
Basturma \| Bresaola \| Chorizo \| Duck Breast Ham \| Prosciutto \| Serrano Ham \| Salami Sausages/Kielbasa \| Pate \| Rillettes \| Wagyu Beef		Beef \| Chicken Duck \| Lamb Mixed \| Pork
By origin & brand
Australia: Greg Norman Canada: Marky's \| France: Rougie Italy: Fiorucci \| Galloni \| Molinari \| Pio Tosini Spain: Fermin \| Palacios \| Redondo Iglesias		USA: Hudson Valley Marky's Sonoma Foie Gras Terroirs D'Antan
Perfect accompaniment: Prosciutto Knife

Favorites: Blood Sausage | Duck Meat Pate | Iberico Ham | Salametti Secchi

Prosciutto de Parma, Boneless Ham 14 months 16-18 lb.

Red Label 14 Months, Boneless Prosciutto di Parma - 16-18 lb/7.3-8.2 lb by Parmacotto, Italy.

This Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy. The DOP label guarantees both the origin and precise production process of the ham. The pig’s must be born and bread in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 lbs, and a minimum age of 9 months. The meat is then moved to production facilities in or near Parma, where the salting and aging of the pig’s hind thigh is carefully monitored. The meat is covered with salt and kept under constant supervision for 3 weeks. Then, the residual salt is removed and the Prosciutto is transferred to a humid environment, furthering the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process. This Prosciutto di Parma is aged from 14 up to 36 months, creating a range of flavors and textures. In order to enjoy Prosciutto’s delicate, complex aromas and sweet, seductive flavor, it should be thinly sliced, either by hand or machine, and consumed immediately.

Keep Refrigerated
Approximately 16 to 18 lbs each


$284.40
$15.80/lb Seen it for less?

SKU:	081212
Quantity in stock:	Available for sale
Origin:	Italy
Storing:	Refrigerated Only
Brand:	Parmacotto
Shipping:	Product is perishable and will be shipped via FedEx Priority Overnight