Since ancient Roman times, Prosciutto di Parma has been cured with just a few simple ingredients: fresh pork, sea salt, air, and time. The recipe has changed very little since its earliest days, a true testament to this time-honored tradition from Parma, Italy. Murray’s Prosciutto ...Since ancient Roman times, Prosciutto di Parma has been cured with just a few simple ingredients: fresh pork, sea salt, air, and time.
The recipe has changed very little since its earliest days, a true testament to this time-honored tradition from Parma, Italy. Murray’s Prosciutto di Parma is aged for at least 20 months, developing a richly nutty, flavor with strong notes of stone fruit. Try it with some of the region’s other classics, like Murray's Balsamic Vinegar or Murray’s Parmigiano Reggiano.