$188 Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Le Grocery Gourmet Food Deli Prepared Foods Deli Meats Cheeses Black,Italian,Prosciutto,/Myacea274538.html,Label,www.lightingpros.co.za,di,D.O.P.,$188,Le,Grocery Gourmet Food , Deli Prepared Foods , Deli Meats Cheeses,Whole,Parma,Boneless Italian Prosciutto trust di Parma Black Whole Le Boneless Label D.O.P. Black,Italian,Prosciutto,/Myacea274538.html,Label,www.lightingpros.co.za,di,D.O.P.,$188,Le,Grocery Gourmet Food , Deli Prepared Foods , Deli Meats Cheeses,Whole,Parma,Boneless Italian Prosciutto trust di Parma Black Whole Le Boneless Label D.O.P. $188 Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Le Grocery Gourmet Food Deli Prepared Foods Deli Meats Cheeses

Italian Prosciutto trust di Parma Black Whole Le Superior Boneless Label D.O.P.

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Le

$188

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Le

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES
Ingredients: Pork, salt - Boneless
The D.O.P. label guarantees both the origin and precise production process of the ham
Product of Italy

|||

Product description

Color:Black Label 18 Months

This boneless Prosciutto Black Label is aged for a minimum of 18 months. The excellence of the raw material obtained from the finest national Italian breeders permits the use of a very small amount of salt. Salt cured and air-dried. Our Parma Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy.

The DOP label guarantees both the origin and precise production process of the ham. The pig must be born and bred in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 pounds. The meat is then moved to production facilities in or near Parma Italy, where the salting and aging process is carefully monitored. Then, the residual salt is removed and the prosciutto is transferred to a humid environment to further the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry for at least 18 months. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process.

Suggestion: Slice and enjoy the prosciutto as is. You may cook or fry as desired - a great snack is to roll these slices on mozzarella or on veggies like asparagus.

**AGED for 18 MONTHS**

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Le