This is a DOP certified Prosciutto di Parma. Being aged 18 months gives it full-flavored character with a deep, attractive color. In traditional 'addobo' style, this prosciutto is de-boned after aging and then hand-tied in order to create a pleasing profile for easy slicing. Slow-cured and all natural, Hand-tied Prosciutto di Parma from Maestri is a must-try.
