Prosciutto di Parma, Whole Bone-in Ham

Italian Bone-in Ham, Prosciutto di Parma - 19-20 lb/8.6-9.1 kg by Fiorucci, Italy.

First-choice meats originating from pigs of select breeds are raised according to the highest nutritional standards and then carefully selected. Salt and time are the only ingredients added. In the traditional process, hams are cured for 400 days. At Pio Tosini, a curing time of over 500 days produces slow and even salt penetration, assuring the sweetest hams of uniform texture.