Produced according to the Production Regulation of the Prosciutto Crudo di Parma PDO Consortium. Made in areas with a perfect climate thanks to the sweet and dry Versilia air that blows in from the Apennines . Identifiable by its rounded shape and sold 'footless', with milky white fat around each slice. Traditional curing results in subtle aromas and delicate fl avours that become more intense in the 16-months version