Prosciutto di Parma – The Crown Jewel of Italian Cured Meats Made from the hind leg of specially bred pigs, trimmed and sea-salted by hand. Cured for at least 400 days in the gentle air of Parma— no additives, just salt, time, and tradition. Develops a delicate sweetness, silky texture, and melt-in-your-mouth marbling. Sliced paper-thin to showcase its rosy hue and nutty aroma—ideal for antipasti, melon, or crusty bread. Prosciutto (Parma Ham)
Made from carefully trimmed pork belly, cured with salt, pepper, and herbs. Smoked over beechwood for a deep, savory aroma and robust taste. Flat-cut for easy slicing—ideal for pasta, risotto, or crisping into lardons. Distinct from rolled pancetta, this version offers a firmer bite and intense smoky finish Pancetta (Flat & Smoked)
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