Superior prosciutto, traditionally dry-cured on the bone for 18 months. Sweet and succulent. Imported from Italy, then sliced and packaged in Canada. Italia Alimentari takes pride in maintaining standards that surpass even those of the Parma Consorzio. Standards which follow the hog from birth through adulthood and then we hand select each hog for processing at our facilities – only the best 25% of the legs are accepted the rest go to other Parma producers.