Golfera Prosciutto di Parma 18/20 Months, WS 1x 18lb

Prosciutto di Parma & Speck Alto Adige

atience isn’t just a virtue; it’s the main ingredient in Golfera Prosciutto di Parma, aged for a meticulous 18 to 20 months. This is the "Goldilocks" of cured meats—aged long enough to develop deep, complex flavors, but removed from the cellar while still maintaining its signature silky, melt-on-your-tongue texture.

Crafted in the hills of Emilia-Romagna using only two ingredients—premium Italian pork and sea salt—this 100% natural delicacy is a masterclass in culinary restraint. The extended aging process transforms the salt into a mellow, sweet savoriness with subtle nutty undertones that make your average deli ham look like a total amateur.

Whether draped over sweet cantaloupe, paired with creamy buffalo mozzarella, or enjoyed solo by the slice, this Prosciutto di Parma is the ultimate flex for your next charcuterie board. It’s authentic, DOP-certified, and ready to turn your kitchen into an Italian bistro.

While the classic cantaloupe is a crowd-pleaser, the 18 to 20-month aging of this Prosciutto di Parma creates a concentrated sweetness that plays beautifully with fruits that have a bit of "jammy" texture or a touch of acidity.

Here are three sophisticated pairings:

1. Fresh Black Mission Figs

This is the pinnacle of Prosciutto pairings. The honey-like sweetness and slightly chewy texture of a ripe fig match the silky fat of the ham perfectly. For an extra touch, drizzle a tiny bit of balsamic glaze over the top.

2. Sliced Bosc or Anjou Pears

Pears offer a crisp, floral sweetness that contrasts the saltiness of the meat. Use a firmer pear so it doesn't fall apart, and wrap a thin slice of prosciutto around a wedge. The "crunch" of the pear against the "melt" of the ham is culinary magic.

3. Persimmons (Fuyu Variety)

When in season, the mild, honey-and-cinnamon notes of a Fuyu persimmon are a revelation. They have an almost creamy texture when sliced thin that complements the delicate nature of the 20-month aging process without overpowering it.