Academia Barilla Prosciutto Crudo Di Parma
- Aroma: rich in complex aromas that come from the long and gradual aging process.
- Taste: sweet with a subtle sophistication that’s never too salty.
- Texture: balanced marbling makes it compact, yet so tender it practically melts on the tongue.
- Aged a minimum of 18 months
- Serving suggestions: Prosciutto Crudo Di Parma is best eaten alone or as part of an antipasto platter with Italian cheeses and fruit compotes. Also may be paired with melon or fresh figs for a delicious appetizer, or cut into ribbons and roasted for a main entrée garnish.
- Produced in Italy.
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