Do you know why our #Prosciutto di Parma tastes so good?
It's because we select only the best Parma ham, cured a minimum of 24 months in the cellars of Tanara, in the #Langhirano hills. Quality control is done by smell, using a needle made of animal bone, to pierce the ham. After inspection each ham is uniquely identified with Parma’s famous five point crown seared into the ham itself.
Try it in our Washington, Luis or Tartufo panini!