Murray’s Prosciutto Di Parma

Description

Since the days of ancient Rome, Prosciutto di Parma has been cured using just a few basic ingredients: fresh pork, sea salt, air, and time. This recipe has remained largely unchanged over the centuries, showcasing the enduring tradition from Parma, Italy. Murray’s Prosciutto di Parma is aged for a minimum of 20 months, allowing it to develop a deep, nutty flavor with prominent hints of stone fruit. Pair it with other regional specialties, such as Murray’s Balsamic Vinegar or Parmigiano Reggiano, for an exquisite tasting experience.