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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
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