This tender Prosciutto di Parma DOP is made according to ancient pork curing traditions in the Parma hills, and is slowly cured for 24 months in temperature-controlled cellars, this prosciutto develops its sweet and delicate flavor from sea salt and air from the Parma hills. Pair with Parmigiano Reggiano DOP for a true regional experience, or enjoy served atop pizza, focaccia, or even as an ingredient for your next pasta dish. Company History: Tanara Giancarlo was founded in Langhirano, Emilia-Romagna, in 1961. Their hams are made from the Landrace and Duroc pigs, both born and raised in Parma, and their prosciutti crudi are certified by the Consorzio del Prosciutto di Parma.
