Prosciutto di Parma Il Poggio DOP
24 month cured Parma Ham. Langhirano, Italy
Amidst increased worldwide demand for Parma Ham bearing the five-pointed crown brand, truly masterful producers like the Pedrazzoli family must continue to express the superiority of their craft. Il Poggio Parma ham uses meat from the pig's hind leg which is massaged with salt and cured in the "Falda Acquifera" for at least twenty-four months. Unlike many Parma hams the meat remains on the bone until the very final stage, at which time the bone is carefully removed and the meat re-stitched by hand. These stringent processes guarantee its consistently sweet, moist and delicate characteristics. It is the best Prosciutto di Parma we have ever tasted! |
