Cured in the gentle air of Emilia Romagna, Prosciutto di Parma DOP is made using just pork, sea salt and time. Produced according to strict traditional methods, each leg is slowly aged to develop its character, reflecting a craft that has remained largely unchanged for generations. The slices are delicate and silky, with a soft sweetness balanced by a savoury depth that lingers quietly. Its texture melts on the palate, releasing a clean, rounded flavour that needs little accompaniment. Serve sim