San Marco | Prosciutto di Parma | Italy

$25.00 Per Pound


The pigs feast on a blend of grains, cereals and whey from Parmigiano-Reggiano cheese production, and are slaughtered at no less than 9 months old, differing from non-regulated hams, which often use younger pigs. Many consider this the ultimate ham. The ham is cured a little under two years. It is sweet and not too salty, and when sliced thin, melts on your tongue.

  • Country: Italy
  • Unit: per pound
  • Animal: Pork
  • Features: Dry Cured, Hand Crafted, Sweet
Product Price

Smith & Vine

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