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Pack Size – 1/16 LB Tanara Prosciutto is made by taking whole hams, salting them and hanging them to dry for a year or more. The most famous prosciutto is Prosciutto di Parma and the best of the Parma hams is made by Giancarlo Tanara in Langhirano following generations of family tradition. Tanara Prosciutto is aged for up to 18 months, cleaned by hand and then hand rolled and tied, a rare and special treat that is unsurpassed in the world of prosciutto.
Pack Size – 1/17 LB Tanara Giancarlo prosciutto is produced with pork meat from the best pig breeding areas of the River Po area. Upon arrival to the factory each pork leg is inspected, trimmed, salted by hand with sea salt, cured, then coated with lard and herbs and hung in the maturation room, where windows are opened to take advantage of the dry, down-slope Langhirano wind – a crucial stage of artisanal prosciutto production. This natural, slow- curing leads to the development of a rich, deep flavor with a well-balanced savory note.