The most famous air-dried ham produced in the area around Parma. Aged for at least for one year and sometimes up to two. Only pigs born, bred, fattened and slaughtered in Emilia-Romagna and other specified regions in North and Central Italy are chosen. Prosciutto di Parma is delicious served with melon or fresh figs or, when these are out of season, with little cubes of unsalted butter.
(Catch the Weight)