Fresh Italian Ham pork leg, selection for typical productions, salt (sea salt).
Rigorous selection of meats and careful salting by hand; ventilated cellars with clean mountain air, final passage in the cellar of special aging for long ages.
After a careful selection and salted, the ham then aged for 40 months. The long aging process provides an intense and rich flavor, with a buttery texture that melts in your mouth.
Whether enjoyed on its own, or paired with a variety of cheeses, fruits, and wines, Italian Parma Ham aged for 40 months is a delicacy that will satisfy the most discerning palates.
Net Weight: 100 Grams
