What it is
Delicate, naturally sweet slices of superior Parma ham aged 24 months. Air-cured to perfection in Emilia-Romagna, with a clean, elegant flavour and a buttery texture that melts the moment it touches a warm pizza. Nothing like the overly salty, young Parma you find in UK supermarkets.
How we prepare it
We use prestigious, long-aged whole hams, which naturally produce slightly smaller but far more refined slices. Cut ultra-thin — exactly as in Italy — to preserve tenderness, aroma, and the signature melt-in-the-mouth feel that only true 24-month Parma delivers.
Why it matters
This ham must never be cooked. Heat destroys its sweetness, hardens the fat, and turns it into something closer to bacon — completely against its purpose. Added after baking, it softens naturally, releases its delicate fragrance, and elevates the whole pizza with a depth you simply cannot get from regular Parma.
How to use
Always add after baking. Let the warmth of the pizza gently soften the slices for the correct texture and flavour release.
