Boneless Parma Ham 657kg

Probably the best known of all Italian cured meats, this superior Italian ham hails from northen Italy's province of Parma, the same area famous for Parmesan cheese. The special diet of chestnuts and whey that Parma pigs enjoy, results in an excellent quality of meat. Parma hams are seasoned, salt cured and air dried but not smoked. They have a rosy brown flesh that is firm and dense and are usually thinly sliced and eaten raw as an appetiser often with melon but they can be used in cooking as well.