Golfera Prosciutto di Parma 24 Months, WS 1x 18lb

Prosciutto di Parma & Speck Alto Adige

When it comes to Golfera Prosciutto di Parma, time is the ultimate artisan. Aged for a full 24 months in the crisp air of the Emilia-Romagna hills, this reserve-level Prosciutto is for those who appreciate the finer things—and aren't in a rush to get them. Two years of patient curing transform simple sea salt and premium Italian pork into a masterpiece of concentrated flavor.

At the 24-month mark, the texture shifts from merely "soft" to exquisitely velvety and crumbly, while the flavor profile deepens into a rich, umami-packed experience with distinct notes of dried fruit and toasted hazelnuts. This is a DOP-certified delicacy that doesn't just sit on a cracker; it demands a standing ovation.

Perfect for the connoisseur's charcuterie board, paired with a vintage sparkling wine, or enjoyed as the Italians do—slowly, and with great reverence. Elevate your culinary repertoire with a Prosciutto that’s two years in the making.

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To match the intensity of a 24-month Prosciutto di Parma, you need a cheese with equal gravitas. At this stage, the ham has developed those tiny, crunchy tyrosine crystals (the hallmarks of long aging) and a deep, nutty complexity.

The ultimate partner is:

Parmigiano Reggiano (Aged 30+ Months)

In Italy, what grows together, goes together. A 30-month "Stravecchio" Parmigiano is the perfect mirror. Because both the ham and the cheese have been aged for over two years, they share a similar savory, nutty DNA. The cheese's sharp, crystalline texture provides a brilliant structural contrast to the silky, melt-in-your-mouth feel of the Prosciutto.

How to serve it:

• Don't slice the cheese: Use a traditional almond-shaped knife to "chunk" the Parmigiano into rough, uneven nuggets.
• The Drizzle: Add a single drop of traditional balsamic vinegar from Modena(the thick, syrupy kind) onto the cheese chunk, then wrap it in a thin ribbon of the 24-month Prosciutto.

It’s a combination that is essentially a culinary "power couple."

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To stand up to the heavy hitters of a 24-month Prosciutto and a 30-month Parmigiano, you need more than just "bubbles"—you need Franciacorta.

While Prosecco is lovely and light, Franciacorta is Italy’s answer to Champagne, made using the Metodo Classico (second fermentation in the bottle). This process gives the wine the "yeasty" backbone required to handle aged meats.

The Pick: Franciacorta Extra Brut or Pas Dosé

For this specific pairing, look for an Extra Brut or a Pas Dosé(zero dosage).

• Why it works: These are the driest styles of Franciacorta. Because the 24-month Prosciutto is rich and the Parmigiano is salty, a wine with "zero sugar" acts like a laser beam, cutting through the fat and refreshing your palate instantly.
• The Flavor Profile: You’ll get notes of toasted brioche, lemon zest, and green apple. The bready, toasted notes harmonize beautifully with the nuttiness of the ham, while the high acidity keeps the saltiness of the cheese in check.

Pro Tip

Serve it in a large tulip-shaped glass rather than a narrow flute. This allows the complex aromas of the wine to open up, matching the aromatic intensity of your 24-month aged spread.