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The renowned cured hog's leg produced specifically in Parma, in the Emilio Reggiano region of Italy. Seasoned, salted and naturally cured in the hills of Parma for 14 months, it is artisanally produced from start to finish and acquires its sweetness from its native terroir. The legs are trimmed and pressed which gives the meat its dense consistency. Prosciutto should be sliced parchment thin to highlight it's richly marbled, silky texture and rich, meaty flavor.

Product Details:
Size: LB
Country of Origin:
Italy
MAESTRI

Prosciutto di Parma Aged 14 Months

SPMEAT3
16 LB AVG
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FOR 09/22
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