Produced by the third generation of the tanara giancarlo family who have been making traditional ham in the parma province since 1968 and selected by artisan specialists rosa dellangelo pigs are carefully chosen and individually hand salted piece by piece this slow drying and maturation process combined with expert know how results in deliciously delicate and sweet scented dry cured ham in the event of supply difficulties or with discontinued products we reserve the right to offer alter