True Prosciutto di Parma, carrying Italy's most recognised DOP designation. Air-cured for a minimum of 12 months in the hills around Parma, the result is silky, paper-thin slices with a delicate sweetness and a melt-in-the-mouth texture that sets it apart from every imitation. Lay it over fresh figs, drape it on a board, or eat it straight — it needs no help.