Italy’s world renowned speciality, only from Parma province.Type of meat: back legs of heavy Italian pigs (180 Kg.), only from Parma’s controlled breeding circuit.Production process: meat is massaged and salted several times. After washing away excessive salt, prosciutto is air-dried and then cured for 12 months at least. During maturation, meat is covered in a blend of natural fat, salt, pepper and other secret ingredients. After curing Parma ham is boned-out, pressed and prepared for slicing.Flavour: very sweet, scented.