Aged to Perfection for over 400 days. Slow-cured ham, obtained salting and drying fresh hams of pigs, born, raised and slaughtered in Italy, following the regulations of Parma Ham Consortium.
It is an all-natural product, minimally processed, using only pork ham and Mediterranean sea salt. Seasoned at least 400 days, deboned, knife trimmed, pressed in molds, vacuum packed.