Traditionally cured prosciutto Parma ham. Great for pastas, risottos, pizza topping, sandwiches or a charcuterie platter.

Made only with 100% Italian pork from the best farms in the Po valley.  This prosciutto is named after the ancient local curing method: according to custom, the thighs are cured in a classic Emilian farmhouse made of stone, a place where the rocks on the walls keep the prosciutto at the right temperature, and the creek that flows nearby provides perfect humidity, giving the cuts unique aromas.