Home /
Tanara Prosciutto di Parma Full Piece - 24 months, hand rolled

Tanara Prosciutto di Parma Full Piece - 24 months, hand rolled

(17.0 lbs.) - $400.00

Qty:

Quick Overview

The most famous prosciutto is Prosciutto di Parma and the best of the Parma hams is made by Giancarlo Tanara in Langhirano following generations of family tradition. This Tanara Prosciutto is aged for 24 months and then hand rolled and tied, a rare and special treat that is unsurpassed in the world of prosciutto.

17 Pound Piece

MEAT: Pork leg

PROCESS: Dried and aged

FLAVOR PROFILE: Salt

A DELI SLICER IS REQUIRED FOR BEST RESULTS.

Tanara Prosciutto di Parma Full Piece - 24 months, hand rolled

Double click on above image to view full size. Double click again to exit.

More Views

Details

Tanara Prosciutto is made by taking whole hams, salting them and hanging them to dry for a year or more. The most famous prosciutto is Prosciutto di Parma and the best of the Parma hams is made by Giancarlo Tanara in Langhirano following generations of family tradition.

This Tanara Prosciutto is aged for 24 months and then hand rolled and tied, a rare and special treat that is unsurpassed in the world of prosciutto.

USES: Prosciutto has a unique salty flavor that works well on sandwiches, paired with fruit and in many more complex meal preparations.

SLICING: A DELI SLICER IS REQUIRED FOR BEST RESULTS. Prosciutto is best sliced paper thin so that it melts in your mouth. Before slicing the prosciutto (crudo), remove the skin from the part you will be slicing with a long serrated knife or a sharp butcher’s knife. Be careful to leave as much of the fat as possible as the fat great flavor and need not be wasted. It is important to slice perpendicular to the shank, so take care not to push forward or pull back on the prosciutto as it is sliced.

INGREDIENTS: Pork and salt

Product Tags

Use spaces to separate tags. Use single quotes (') for phrases.