PROSCIUTTO CRUDO FROM PARMA (RAW)

After the pigs are slaughtered and carefully examined, the best legs are brought to Langhirano, the home of curers, where they undergo a further selection process by the Authorised Consortium. Artisan processing using only salt and not a trace of preservatives follows, with curing for at least 12 months to give the prosciutto an excellent taste and aroma: the essential elements for achieving optimal quality and fully earning the label Prosciutto Crudo di Parma.