| | |  | Balsamic Vinegar | Home » » Prosciutto Di Parma (Boneless) | | | | | | | Description: | | By far the most popular cured ham from Italy, the Prosciutto di Parma is scrutinized by the D.O.C. for consistency and quality. The hogs that are used to produce this ham are fed on grape must and whey left over from making Reggiano cheese. | | | Features: | |
• 14 lb
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