Prosciutto Di Parma

Galloni's Red Label Prosciutto di Parma uses the finest packaging techniques to ensure perfect and prolonged conservation. After it is salted and smeared, each leg spends at least 16 months aging in natural air. It is distinguished by its brilliant, uniform rose color rendered by the long aging process.

Prosciutto, the Italian word for ham, is usually used to refer to dry-cured ham commonly associated with central and northern Italy, and often the city of Parma in the Emilia-Romagna region.

Galloni means five brothers, five stars, and a great ham. Among the 200 ham producers belonging to the Consortium of Parma Prosciutto, Fratelli Galloni S.p.A has always distinguished itself for using the traditional methods as a means to produce high-quality, Italian prosciutto: the salting is still carried out by hand, the smearing is repeated twice or even three times if necessary, and the aging takes place in cellars where ventilation is almost completely natural.

Origin: Langhirano, Italy