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Prosciutto di Parma
An air-cured ham from the Parma region of Italy.  Prosciutto di Parma is world famous because it is simply the best.  It takes two years to age and the drying houses soak in all the aromas of the region.  In the same way the scent of Lilacs permeate the spring air in the Midwest, so does the air of the Parma region lend a unique flavor to the meat.  The whey from the Parma Region is fed to the livestock compounding the uniqueness.  This is not just Italian but a flavor of the Parma region.  If it is not from Parma, it is not Prosciutto Di Parma.

Prosciutto di Parma is the perfect companion for almost all melons especially cantaloupe and honeydew.  Also, try it as a variation in your next Caprese salad!

It is an Italian experience and the food of Parma is just one stop on a national tour that starts right here at DiTullio’s.