Tanara 24 Months Prosciutto di Parma DOP
This tender Prosciutto di Parma DOP is made according to ancient pork curing traditions in the Parma hills, and is slowly cured for 24 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.
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.