Prosciutto di Parma is a type of cured ham made from the hind legs of specially bred pigs from the Parma region of Italy. The meat is salt-cured and air-dried for at least 12 months, with some producers choosing to age their prosciutto for up to 36 months.
Prosciutto di Parma 24 Mesi has a distinctive nutty and savory flavor that is achieved through a combination of the pigs' diet, the salt-curing process, and the aging period. It is typically sliced thin and served as an antipasto or appetizer, and pairs well with other cured meats, cheese, and wine.
Prosciutto di Parma is protected by a PDO (Protected Designation of Origin) status, which means it can only be produced in the Parma region of Italy using traditional methods and ingredients. The 24-month age designation indicates a higher quality and flavor profile than younger prosciutto varieties.