Murray's Prosciutto Di Parma
There's no mistaking greatness - Prosciutto di Parma is after all, the King of Hams. The method of aging the meat for Prosciutto di Parma goes back to the ancient Roman Empire and is a time-honored tradition from Parma, Italy. The recipe has changed very little over time - no additives, just sea salt, air, and time. Prosciutto di Parma's rich, gamey flavors are known throughout Italy and throughout the world. In order to be fully enjoyed, the cut of Prosciutto di Parma has cured for at least twenty months just to melt in your mouth with a glass of red wine. To fully enjoy a slice, pair it with some of the region's other famous products: Parmigiano-Reggiano and Balsamic Vinegar. Made in the same area, they share a spectrum of flavors that will delight anyone when tasted together.