Trade the turkey for a boneless, whole leg of Prosciutto di Parma, which has a slightly sugary taste and delightfully tender flesh. Raised in Italy on a diet of grains and whey, the ham is prepped in a traditional method: trimmed and massaged with sea salt, then aged for a minimum of 400 days. This premium cut is outfitted with an esteemed Dual Crown Label, underlining its top of the line caliber and quality.
16lb (256oz) prosciutto. Ingredients: Pork meat and sea salt.