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.
 
$15.99/half-lb