Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked. Nutty and salty flavour. Produced in the territories of the province of Parma. After being processed, the legs of ham are left to rest from 60 to 90 days. They are hung on some special supports for a period of 6-7 months, and cured for at least 12 more months. The aroma is fragrant, the color is pinkish in the lean part and white in the fat. Sweet and delicate on the palate, fruity but gentle. Perfect with melon, with fresh cheeses like mozzarella and burrata, and with breadsticks. It is the essential ingredient of the tortellini filling.
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked. Nutty and salty flavour. Produced in the territories of the province of Parma. After being processed, the legs of ham are left to rest from 60 to 90 days. They are hung on some special supports for a period of 6-7 months, and cured for at least 12 more months. The aroma is fragrant, the color is pinkish in the lean part and white in the fat. Sweet and delicate on the palate, fruity but gentle. Perfect with melon, with fresh cheeses like mozzarella and burrata, and with breadsticks. It is the essential ingredient of the tortellini filling.
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Prices last updated 4 Sept 2026.
Parma Prosciutto
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked. Nutty and salty flavour. Produced in the territories of the province of Parma. After being processed, the legs of ham are left to rest from 60 to 90 days. They are hung on some special supports for a period of 6-7 months, and cured for at least 12 more months. The aroma is fragrant, the color is pinkish in the lean part and white in the fat. Sweet and delicate on the palate, fruity but gentle. Perfect with melon, with fresh cheeses like mozzarella and burrata, and with breadsticks. It is the essential ingredient of the tortellini filling.
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked. Nutty and salty flavour. Produced in the territories of the province of Parma. After being processed, the legs of ham are left to rest from 60 to 90 days. They are hung on some special supports for a period of 6-7 months, and cured for at least 12 more months. The aroma is fragrant, the color is pinkish in the lean part and white in the fat. Sweet and delicate on the palate, fruity but gentle. Perfect with melon, with fresh cheeses like mozzarella and burrata, and with breadsticks. It is the essential ingredient of the tortellini filling.
Last updated at 09/04/2026 15:02:47
Parma prosciutto
Parma prosciutto
