For a deeper, more complex flavor, Golfera’s 24-month-aged Prosciutto has a nutty aroma, intensified sweetness, and silky texture, making it a true gourmet delicacy.
Vacuum packed in halves
• Cheese: Parmigiano Reggiano, fresh mozzarella, or ricotta
• Fruit: Melon, figs, or pears for a classic Italian contrast
• Wine: Pair with Pinot Grigio, Sangiovese, or Prosecco
Representing the pinnacle of patience, our 24-Month Reserve is rooted in the ancient hills of Parma where time is the essential ingredient. Allowed to rest for a full two years, the simple combination of pork and salt undergoes a profound transformation. This extended aging concentrates flavors and creates a sophisticated, complex delicacy that is revered by gourmets as the true expression of Emilia-Romagna.
The extra six months of aging make a significant difference. The 24-Month Prosciutto offers a deeper, more complex flavor with a distinct nutty aroma and intensified sweetness. It is a more robust gourmet experience compared to the delicate nature of the younger vintage.
As the ham ages longer, it loses more moisture, resulting in a texture that is exceptionally silky and slightly firmer. You may also experience a more concentrated "melt-in-the-mouth" feel that is characteristic of high-quality aged meats.
Yes. Despite its intense flavor, it remains a completely natural product. It is made solely from pork and sea salt, cured by the air of the Parma hills. It contains no artificial preservatives, nitrates, or coloring agents.
Because of its complex, nutty profile, it stands up well to bolder flavors. Pair it with chunks of aged Parmigiano Reggiano, crusty bread, and a robust red wine like Sangiovese or a glass of bubbly Prosecco to cut through the richness.
It is considered a national treasure because of its strict production standards. The unique microclimate of the Parma region, combined with the diet of the pigs and the ban on additives, creates a product that cannot be replicated anywhere else in the world.
