Product Description

This boneless Prosciutto Red Label is aged 16 month minimum. Prosciutto di Parmais the"Ferrari" of Italian cured meats. This shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. Salt cured and air-dried anywhere.Our Parma Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy. The DOP label guarantees both the origin and precise production process of the ham. The pig's must be born and bread in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 lbs, and a minimum age of 16months. The meat is then moved to production facilities in or near Parma, where the salting and aging of the pig's hind thigh is carefully monitored. The meat is covered with salt and kept under constant supervision for 3 weeks. Then, the residual salt is removed and the prosciutto is transferred to a humid environment, furthering the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry for a list 16 Month. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process.