Often imitated, though rarely to great effect, we can't get enough of true prosciutto di parma, particularly when eaten at its source in Parma, Italy. This dry-cured ham is a common addition to antipasto platters and is often eaten with sweet fruits such as melon or figs. We also love it piled high atop pizza or pressed into a gooey blackberry and brie panini.
Prosciutto di Parma
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