Prosciutto Imported from Italy City of Parma Boneless From a small village in the hills near Parma, this prosciutto is made by one of the foremost producers of Parma Ham in Italy. Aged minimum 540 days. freshly sliced.
Prosciutto is served at the beginning of meals with melon or figs, or with other salami. It goes into delicate fillings for stuffed pasta, it covers slices of veal to impart flavor, it is chopped with various sauces or it is used in elegant preparations such as mousselines and mousses.