Cured with air, salt and nothing else; sweet, fragrant and tender, genuine Parma ham is one of the world’s most sought after speciality foods. Parma ham may only be produced in the province of Parma located in the Emilia-Romagna region of North Central Italy, here a unique air descends dry and sweetly scented from the Apennines to settle along the valley creating the perfect climate for the natural “drying” of the hams.
Prime cut topside of beef. Cured and salted for a minimum of 60 days.
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