Products

Bone-In Leg

The least common leg used in restaurants but most traditional way it’s sold in Italy. Most purchase a bone-in leg because of its beautiful display for on-site hand-slicing or carving. Traditionalists will say that you get a natural, untouched flavor from an unpressed, bone-in leg. Unlike deboned legs, bone-in prosciutto continues curing until it is sliced or refrigerated.

Weight

Usually 19 to 24lbs.

Tip

Look for the Parma Crown and tags to ensure authenticity.

Price

Least expensive option per pound, because it required the least amount of processing.

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Pressed, Boneless Leg

The most traditional leg found in the U.S. and most commonly used in foodservice settings because of their ease of use.

Weight

Usually 13 to 18lbs.

Price

Higher price per pound than bone-in, because it was deboned.

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Addobbo or Pear Shaped Leg (Boneless Leg)

A popular option in restaurants to showcase the beauty of the leg. It’s a more natural shape, which causes traditionalists to say its flavor is untouched because it hasn’t been pressed. However, you’ll get the same yield here as pressed, boneless legs. This leg can sometimes require the larger, circular blade typically found on a hand-crank slicer.

Weight

Usually 13 to 18lbs.

Tip

Be sure to keep the bindings on the leg to maintain its shape.

Price

Higher price per pound than bone-in, because it was deboned.

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The Loaf or Brick (Mattonella)

Rectangular and pressed for ease-of-use on a slicer. It’s boneless, mostly skinless and offers 100% yield for both foodservice and retail customers.

Weight

Around 11lbs.

Tip

Look for the Parma Crown and tags to ensure authenticity.

Price

Most expensive option per pound (exclusive of pre-sliced), because it required the most amount of processing.

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Pre-Sliced Prosciutto di Parma

A convenient option for those without a slicer. Common users include pizza shops, wine bars, delis and other independent operators. Pre-sliced can help maintain consistency and doesn’t continually require training staffers on how to work with a leg. It also makes it easier to calculate the cost of each slice.

Weight

Around 12oz.

Tip

Make sure to look for the Parma Crown in the black triangle at the top left-hand corner of the package to ensure it’s authentic Prosciutto di Parma.

Price

Typically more expensive than a pressed boneless leg, to take into account packaging, labeling and shipping.

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