Deboned after maturing for a minimum of 14 months and then pressed and trimmed, this prosciutto represents the very best in the Parma Ham tradition. Golfera is a family-ran business currently managed by its third generation. Golfera is located in Lavezzola, an old town of lower Romagna in the countryside near Bologna, Ferrara and Ravenna, where they have been producing premium-quality cured and cooked meats following traditional recipes for over 50 years.