Dry cured ham, obtained by salting and curing selected fresh bone-in hams from pork raised and slaughtered in Europe. Slow-cured for at least 400 days in the Parma region (Italy), using only natural products: pork ham and Mediterranean Sea salt. After the curing process the bone and rind are removed. The hams are molded and packed under vacuum before exporting them to US. The prosciutto is sliced and packed in a USDA inspected facility in Lakewood, NJ (SQF certified).