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This exquisite 20-month Prosciutto di Parma is hand-salted by experienced masters and then left to mature, where after six months it is smeared with pork fat, pepper, and rice flour for an undeniably delicate texture. A longer maturation period then begins, during which the winds blowing from the Marino sea enter the cellars through vast windows. The prosciutto is then needle-sampled with horse shank bone for a precise test of aroma development. The result is a soft, succulent meat with a complex salty-sweet flavor profile. Decadent, delicious, delicate and divine.




Prosciutto di Parma

  • Pricing and ordering is per half pound. 

    For custom sizes, please contact the shop at

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