The fresh legs used to produce the Prosciutto di Parma 24 months Zuarina are carefully selected. Salt is the only ingredient added to these high-quality meats. The Prosciutto di Parma 24 months Zuarina is crafted in Langhirano, where the company's expert team transforms the selected meats into this fantastic product. Expert butchers debone the ham, tying it with authentic ropes without using metal clips. The Prosciutto di Parma 24 months Zuarina ages in the underground cellars of Langhirano, which offer the ideal humidity and temperature conditions for curing. Pairings: Prosciutto di Parma 24 months Zuarina boneless is excellent when consumed pure, sliced thinly and accompanied by breadsticks and bread. It pairs well with figs, melon, kiwi, or pineapple. Excellent as an appetizer accompanied by medium-aged cheeses. We recommend pairing with a Cabernet Sauvignon from the eastern hills of Friuli or a medium-bodied white like an Istrian Malvasia or Tocai from Friuli. Storage: In a dry and cool place, apply a cloth to the cut. Processing: The fresh legs are carefully selected and placed under common salt in refrigerated cells for an initial period of 6 (six) days, then moved in the muscular part with an automatic massager to promote salt penetration, then salted a second time and placed in a refrigerated cell for 20 (twenty) days. Subsequently, the residual salt is removed, and they are placed in a resting cell for an additional 60 (sixty) days, then washed with an automatic spray washer, and it is at this point that the curing begins in rooms specially set up at natural temperature for a minimum curing period of 12 (twelve) months. Before being shipped, they are selected based on specific customer requests, deboned, cleaned with a knife, and immediately vacuum-packed. Curing: 22