World-renowned dry-cured ham originating from the Emilia-Romagna region of Italy. This delicacy is made using only Italian pork and sea salt. The curing process for this 20-month-matured ham involves the unique microclimate of the countryside, with dry, fragrant air that imparts its signature mild, sweet, and delicate flavour. The ham develops its characteristic melt-in-the-mouth texture and fragrant aroma through a slow, natural ageing process without chemical additives. Its light brick-red colour with minimal marbling makes it visually appealing, and the toasted, nutty notes enhance its versatility, whether served thinly sliced as an appetizer or incorporated into various dishes
