Prosciutto Di Parma
The history and region of Prosciutto di Parma production are what set it apart from other prosciutti in the world. Since Roman times, this geographically protected food has been world renowned for its delicately salty, yet uniquely sweet flavor and buttery texture.
Despite thousands of years of curing, Prosciutto di Parma has always been 100% natural, containing no additives, preservatives or hormones. Aged twice as long as many other prosciuttos, Prosciutto di Parma creates a depth of flavor. There’s no prosciutto with the same delicate, savory-sweet taste and buttery texture.
The history and region of Prosciutto di Parma production are what set it apart from other prosciutti in the world. Since Roman times, this geographically protected food has been world renowned for its delicately salty, yet uniquely sweet flavor and buttery texture.
Despite thousands of years of curing, Prosciutto di Parma has always been 100% natural, containing no additives, preservatives or hormones. Aged twice as long as many other prosciuttos, Prosciutto di Parma creates a depth of flavor. There’s no prosciutto with the same delicate, savory-sweet taste and buttery texture.
The history and region of Prosciutto di Parma production are what set it apart from other prosciutti in the world. Since Roman times, this geographically protected food has been world renowned for its delicately salty, yet uniquely sweet flavor and buttery texture.
Despite thousands of years of curing, Prosciutto di Parma has always been 100% natural, containing no additives, preservatives or hormones. Aged twice as long as many other prosciuttos, Prosciutto di Parma creates a depth of flavor. There’s no prosciutto with the same delicate, savory-sweet taste and buttery texture.