Academia Barilla hand-selects only the largest legs available,
as they mature more gradually over time and hence develop a
balanced, sophisticated taste. The superior quality of Academia
Barilla's D.O.P. Prosciutto di Parma is due to the unique
composition of the feed, attentive care for the stock, time honored
production techniques and strict control of the entire production
process. Prosciutto di Parma is aged for a minimum of 18 months and
offers a lean, soft, evenly marbled meat that is never fibrous or
fatty.
Flavor: Rich in complex aromas that come from the long and
gradual aging process.
Taste: Sweet and soft, never salty with balanced
marbling.
Texture: Compact and homogeneous, so tender it melts on the
tongue.
Net weight: about 17 lbs. 12 month shelf life in the fridge or
cold cellar. Made in Parma, Italy.
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