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Tanara 30 Months Prosciutto di Parma DOP
per lb
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Tanara 30 Months Prosciutto di Parma DOP

Tanara 30 Months Prosciutto di Parma DOP

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This tender Prosciutto di Parma DOP is made according to ancient pork curing traditions in the Parma hills, and is slowly cured for 30 months in temperature-controlled cellars, this prosciutto develops its sweet and delicate flavor from sea salt and air from the Parma hills.

Pair with Parmigiano Reggiano DOP for a true regional experience, or enjoy served atop pizza, focaccia, or even as an ingredient for your next pasta dish.

Company History:

Tanara Giancarlo was founded in Langhirano, Emilia-Romagna, in 1961. Their hams are made from the Landrace and Duroc pigs, both born and raised in Parma, and their prosciutti crudi are certified by the Consorzio del Prosciutto di Parma.

Product information or packaging displayed may not be current or complete. Always refer to the physical product for the most accurate information and warnings. For additional information, contact the retailer or manufacturer. *Actual weight may vary based on seasonality and other factors. Estimated price is approximate and provided only for reference.