24 months aged Parma ham
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Prosciutto di Parma is a type of Italian dry-cured ham renowned for its exceptional flavor.
The 24-month-aged Parma ham is one of the most popular varieties of prosciutto di Parma due to its intense and complex flavour profile.
The aging process of the Parma ham is what gives it its unique taste. The ham is salted and hung to dry for a period of at least 12 months, during which time it loses about a third of its original weight. After this initial aging period, the ham is then transferred to a cellar for further aging.
The 24-month aging process results in a tender, melt-in-your-mouth texture packed with rich, umami flavor.
Prosciutto di Parma 24 months is a versatile ingredient that can be used in a variety of dishes. It is often served on its own as a cold cut, paired with fresh fruit or cheese.
The salty, savory flavor of the ham pairs well with various other ingredients, making it a standard treat in many Italian homes 🤌.