Prosciutto di Parma DOP - 24 Mesi - Intero - Disossato Aceto Modena The long aging process and

The long aging process and the uncontaminated environment give the cheese intense aromas and a rich taste

viene salata e massaggiata a mano

intense and aromatic

it is ideal for enhancing sweet and savory dishes with an original and refined touch

which embodies the ancient knowledge of Parma's pork butchers

Prosciutto di Parma DOP - 24 Mesi - Intero - Disossato Aceto Modena The long aging process andFrom the hills of Langhirano, where the wind caresses the carefully selected legs, comes the Prosciutto di Parma from Cantina di Umberto e Rosa 1922. A tribute to the artisan tradition of Cavalier Umberto Boschi, who for generations has guarded the secret of sweetness: slow aging, ideal climate, and family passion. An excellence that melts in your mouth.