Parma

Made and processed in the DOP areas of Parma, this prosciutto is strictly protected by the regulations of the Consortium. It is made from carefully selected Italian pork thighs, it undergoes a long curing period and features a distinctive and unmistakable flavour, the result of old traditions. It is presented deboned, cleaned with a knife and vacuum-packed (pressed in the most traditional version and trimmed) with net and foil below to ensure a better effect at the counter, or in the classic version with the bone, again with great impact.