This exquisite 20 Month Prosciutto Parma begins with 100% Italian pigs and Galloni’s rich tradition for the utmost quality. The meat is hand-salted by experienced masters and then left to mature, where after six months it is smeared with pork fat, pepper, and rice flour for an undeniably delicate texture. A longer maturation period then begins, during which the winds blowing from the Marino sea enter the cellars through vast windows. The prosciutto is then needle sampled with horse shank bone for a precise test of aroma development. The result is a soft, succulent meat with a complex salty-sweet flavor profile. Enjoy as a decadent pizza topping or use to wrap asparagus for a delicious grilled amuse-bouche.
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