Prosciutto Crudo di Parma is a typically Italian culinary product. It is a cured meat from the haunch of pigs processed and seasoned exclusively in the province of Parma.
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A variety of olives, water, red wine vinegar, sea salt, sunflower oil, extra virgin olive oil, spices, bay leaves, citric acid.
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A classic, traditional Swiss cheese, gruyère is a semi-hard cheese made from cow's milk that was first made in the town of Gruyère, Switzerland. Gruyère cheese has a firm texture, a rich, slightly nutty taste, and a pale yellow color.
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Chorizo often refers to a specific type of pork sausage with many regional variations. This sausage is fermented and cured, resulting in a dry sausage that can often be eaten without cooking, almost like salami or pepperoni.
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Roquefort Cheese is white, soft, crumbly, and rindless. Its distinctive blue-green veins provide a sharp tanginess to create a well-balanced complex, creaminess and a range of sweet, smoky and salty flavors.
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