PROSCIUTTO DI PARMA (8 OZ)

Sliced it paper-thin for an antipasto platter and the sweet, nutty flavor from those Roman-era curing methods really came through. It's delicate but not overly salty, just melts on the tongue.

The marbling on this Parma prosciutto is exactly what you'd expect from a region with centuries of tradition—silky, delicate, and it practically melts the moment it hits your tongue. I sliced it thin for a charcuterie board and the protected origin really shows in that deep, nutty finish.

The eight-ounce package is just the right amount for a few antipasto plates, and the delicate saltiness really shines without being overwhelming. I sliced it paper-thin and it practically melted on the tongue, exactly what you'd hope for from a Parma ham.