Tanara Prosciutto di Parma D.O.P. at any age is produced under strict Italian law which governs the size of the hog leg to be used and what the hogs eat, among other strict considerations. Once the perfect leg has been selected, it undergoes a sea salting stage that last for a few weeks. The actual curing process occurs in humidity and temperature controlled rooms which replicate the fall, winter and spring seasons. An added bonus is the pure breeze from the Appennine mountains that blows into the curing house windows, thus adding an a unique form of air terroir to the ham. The entire process is time-consuming and tedious, but Tanara`s end product always measures up to the highest standards so that it earns the Parma fire-branded crown stamp with honors. The 24-month version sets itself apart with its bold black label.
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We use closely-trimmed pork shoulder that`s rubbed with salt and chili pepper, then slow-aged and air-dried for at least 45 days to bring out its full tenderness and fragrance, complemented by a spicyÂ finish. To View Product Data Sheet For This ItemÂ CLICKÂ HERE.
Deep burgundy color, with salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. About 22 inches long. Slice paper thin pieces. 2013 Good Food Award Winner!To View Product Data Sheet For This ItemÂ CLICKÂ HERE.
Known as `the king of salami`, our Felino is inspired by a recipe from the Parma region in Italy where prosciutto di parma and Parmigiano-Reggiano are produced. Made with cracked black pepper and sherry wine, it`s slow-aged in our thickest natural pork casing, giving it a complex taste and a smooth texture. Slow aged at least 30 days. To View Product Data Sheet For This Item CLICK HERE.