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Parma dry-cured ham 45.8 oz piece

“To have the best one must not be hasty”: this is especially true of Parma dry-cured ham, one of the best Italian salami. It is produced, left to mature for at least 16 months and controlled with loving care in the rolling hills of Langhirano, around Parma. Parma dry-cured ham has been assigned the European D.O.P. (Protected Designation of Origin) certification which is a guarantee for consumers, as well as the Consorzio Prosciutto di Parma quality certification with its well known crown-shaped brand.