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Parma Ham Matured 28 Months (2.4kg minimum)

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The prosciuttificio that we work with are based in Lesignano de' Bagni, 25kms from Parma. Unusually they stop production from January to April when the quality of the meat changes, as the pigs' hormones surge with the arrival of spring. The rest of the year the family grind their own salt to achieve the exact texture for the cure, and - rather than salt the hams to a standard formula, as is common practice - will assess and salt each ham individually. They select the fresh hams in person too, from three farms, paying extra to have the first choice. The hams have their final, long ageing in brick curing rooms where wooden hanging rails, the current of sweet mountain air and temperatures up to 18C encourage enzymes and thus flavour development. These, and so many other little factors, have been lost in a period of mass food production but are what give our ham such an amazing flavour. The price is for a third of a prosciutto - small enough to fit on a domestic slicer
Pork, salt
We send out online orders once a month on the last Wednesday of each month.