Emilia Romagna, Italy
Prosciutto di Parma Mitica®
Our Prosciutto di Parma DOP is made with hand-selected legs by a family-owned company that has been curing ham for over 50 years. Their expertise and care in the selection of legs and the curing process are what make this ham so special. Pork, salt, air, and time are the key to the king of Italian meats. Parma’s microclimate is ideal for curing ham, with naturally salty air blowing in from the nearby coast. The legs are generously coated with sea salt, left to rest for 3 months, then smeared with additional pork fat for the remaining period of aging. The tender meat is deep pink in color, sweet, buttery, and delicate.