Description
Dry cured ham, native to the region of Parma. It is cured with sea salt and has a characteristic sweet taste.
Due to it’s complex flavour it is best enjoyed alone, the curing process makes It suitable and safe to be consumed raw.Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. Best enjoyed on a charcuterie board, paired with the best wine and cheese.
To be stored between plus 30C to plus 70C
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