Prosciutto di Parma - Boneless - 18 Months

Aristodemo Leoncini, known for his Prosciutto di Parma & Porchetta, started this family business in 1918. Today the strictest ancient meat processing techniques are still being used, following age-old recipes handed down through generations. Leoncini has first pick over their pigs which are sourced from the Parma region, enabling them to provide a
consistent product. All legs begin and end at their facility in Langhirano, where they are still de-boned by hand, nothing is outsourced.

4% less salt is used than the majority of Parma brands on the market. Soft texture and very rounded meat flavor: truly one of the best!