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Prosciutto di Parma D.O.P.

Cured Prosciutto ham 14-16 Lbs.

Dry air cured over 14 months
Boneless and easy to slice
D.O.P. controlled ham from Parma region
Perfect balance and flavor
Great as a main dish.
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Italy is world famous for its salted and air-dried prosciutto crudo. There are different types of prosciutto depending on the region. Parma is one of the best and most demmanded DOP. All Parma producers share the same goal: keep the meat as sweet-tasting as possible by curing the leg of the pork with only pure sea salt. Salt, air, Italian pigs and time are what make this prosciutto so special. No nitrates or additives are allowed by the Consorzio. The rules are stricted in order to produce a first-quality natural Italian product.

Parma is in North Central Italy and it´s the same where Parmigiano cheese is produced. Here the prosciutto is made since Roman times. The word prosciutto comes from the Latin "perexsuctum", which means dried. Only best pork breeds in the region are used to produce this ham: Large White, Landrance and Duroc. The Parma region’s air and humidity levels are ideal for drying and curing these hams, which makes their flesh very mild and sweet.

Serving Suggestions: serve thin slices at room temperature. Serve as appetizer, with cheese and bread. Wrap figs or melon cubes. Use it for flavor pasta or rice dishes, on top of crusting bread or pizzas. Prepare a win win platter with Serrano ham and compare their different aromas. Possibilities are endless.

Conservation tips: It has a long life at room temperature, but once it's opened you better keep it in the fridge. Don't freeze. Wrap the cut side tightly with plastic film. Always served at room temperature and don´t cut more than you intend to consume. Thin slices are recommended.

Additional Info

Additional Info

Weight 19.0000
Producer Emma
Style Boneless
Cut Jamon (leg)
Perishable Yes
Nutricional Information Parma Ham lies is very rich in high protein content and free amino acids. It's very easy to digest. Prosciutto is a great source of energy thanks to its rich content in iron. Iron provides oxygen to all your cells. It also provides you niacin, zinc and vitamin B-12. Don't forget that this is a salty product. If you have high blood pressure, you better don't eat it daily.


Good, but I love better Spanish jamonReview by Bill
No offense, but Iberico is definitely in other league. (Posted on 9/13/2017)

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