Whole Prosciutto di Parma
The process of making prosciutto can take up to eighteen months. First the ham is salted and kept in salt for about 10 weeks. Next it is washed several times to remove the salt. The ham is then left until dry. Mild, sweet and creamy when compared to domestic or Canadian hams. The hams range from 17 to 18 lbs.
*Please note MOST orders containing PERISHABLE items must be shipped "NEXT DAY SERVICE".
If you are shipping to New England or New York, LESS expensive “GROUND SERVICE” may be available. Please check our shipping information page
This ham is shipped FREIGHT FREE and is sold by the whole piece only.