This Boneless Parma Ham is produced in Italy by Leoncini and aged for a minimum of 18 months. Bearing the PDO (Protected Designation of Origin) certification, it reflects the strict standards and geographical authenticity of Prosciutto di Parma production.

Detailed Information
Crafted from the hind legs of Italian pigs and cured with sea salt only, this ham undergoes natural air-drying in the Parma region. Over the 18-month maturation period, the meat develops a tender texture and a balanced, mildly sweet flavor. The boneless format facilitates slicing and portioning for professional or retail use.

Who is Leoncini?
Leoncini is an Italian charcuterie producer based in the Emilia-Romagna region, with a longstanding tradition of crafting high-quality cured meats. The company follows PDO protocols and upholds artisanal curing techniques while integrating modern quality controls for consistency and safety.

Storage and Usage Instructions

• Store refrigerated at 0–4°C.

• Once opened, wrap tightly and consume within 7 days.

• Slice thinly and serve at room temperature. Suitable for antipasti, sandwiches, or gourmet presentations.