Emilia Romagna, Italy
San Marco Prosciutto di Parma 24 Month
Our San Marco Reserva Prosciutto di Parma DOP is made by Giancarlo Tanara, a family company that has been curing hams since 1960. They take great care in hand-selecting each leg. The ham is salted by hand as it goes through a natural slow curing process of 24 months, much longer than the standard 14 months. The result is a premium ham with intensely sweet flavor and tender texture.