From Parm to Table | Set of 3



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Sample Parma's finest specialties: Parmigiano Reggiano and Prosciutto di Parma. Ermes Fontana's supple Prosciutto di Parma is dry-cured for one year, and sliced into soft, thin ribbons. Pairs perfectly with Solo di Bruna Parmigiano Reggiano, made from fresh Italian brown cow's milk and aged to perfection. Enjoy with crunchy Grissini breadsticks from Piedmont.

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