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10 Ιαν 2023 · Prosciutto Di Parma is a great way to start your journey into the dynamic world of Italian meats. The following guide provides everything you will ever need to know about Prosciutto Di Parma, the best Prosciutto variety that is usually served in thin slices as an appetizer.
Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible. The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt ...
Specialty Pork, Cured Slowly. Tradition dictates that the only ingredients in Prosciutto di Parma are specially raised Italian pigs, sea salt, air and time. At the prosciuttifi ci (curing facilities) that dot the countryside, each ham is tagged with a button indicating the date it began curing.
Prosciutto di Parma PDO on the bone retains all the flavours, aromas and fragrance developed during perfect maturation. Ingredients: pork, sea salt Weight: 9 – 11Kg Maturation: 16 months Red Label Whole deboned and pressed
Drape Parma Ham slices around fresh figs or melon slices. Make an Italian style sandwich by layering slices of Parma Ham on a crusty roll with fresh or smoked mozzarella and tomato slices. Wrap Parma Ham slices around bread sticks, lightly cooked asparagus spears or grilled prawns and chicken.
Prosciutto di Parma. Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto.
Learn how Parma is one-of-a-kind through four ingredients: pork, salt, air and time. What sets Prosciutto di Parma apart from all other hams is the unique terroir in which it is cured, the specially bred Italian pigs and of course, the ingredients, one of which we describe as “air.”.
