Parma Ham (prosciutto crudo) from our charcuterie producers in North West Italy. Delicate, thinly sliced and traditionally dry-cured pork loin, aged for 10-12 months. The pigs are free-range and outdoor.
Try as part of an antipasti platter, accompanied by fresh Figs when in season and sourdough bread, or drizzled with a little aged Balsamic Vinegar for a true taste of Italy.
Wrap round fresh young Asparagus and accompany with Balsamic Vinegar Jelly.
Approx 100 g, vacuum packed