From Parma in Northern Italy, the particular climate and seasonal changes favor the curing of the pork leg: Aged for a minimum of 14 month, the flavor achieved is equaled nowhere else in the world.
Try our prosciutto sliced thinly to savor and explore its subtle, sweet flavor.
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| Condiments | Prosciutto Di Parma
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San MarzanoTomatoes
San MarzanoTomatoes