0302MJ
Half | 3Kg

94,50

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0302MJ

PARMA CURED HAM D.O.P. HALF

Half | 3Kg

94,50

Group-769

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Pagamenti sicuri

Parma Cured Ham D.O.P. is a typical Italian cured meat, obtained from the finest pork legs, and salted after a  24-hours-long resting period.

With its typical red-coloured lean part and white fatty part, Parma Cured Ham is famous for its delicate, sweet, tasty and aromatic flavour as well as for the fragrant notes given by the slow curing process.

Parma Cured Ham D.O.P. is among the best-known cured meats in the world and is the protagonist of many traditional Italian dishes. This ham is strongly connected with the Emilian region, in fact, it is produced exclusively in a specific area of the province of Parma. In this area, there are the ideal climatic conditions to obtain the perfect seasoning that allows the ham to acquire its peculiar characteristics such as sweetness and taste.

It is excellent cut into very thin slices and eaten by itself or with warm bread or combined with sweet fruits that enhance the aroma of Parma Cured Ham D.O.P. such as melons or figs. We recommend tasting it on a charcuterie board with mixed cold cuts and cheeses, served with a glass of good light red wine, such as Colli di Faenza Sangiovese DOC.

 

Processing

The processing used to produce Parma Cured Ham D.O.P. has ancestral origins. After the slaughter, the pig thighs are left to cool for a day and then processed to give them their typical shape. Then they are salted – exclusively with sea salt – twice. At the end of this phase, the ham is left to rest in cells for about one month. Afterwards, the cured meat is washed in lukewarm water and left to dry, for about 6-7 months, hanging on the traditional racks. In the seventh month, the maturing phase in the cellar begins, allowing the ham to acquire its typical aroma. After 12 months from the beginning of processing, the ham is analysed by an inspector of the Certifying Body and, if deemed suitable, is branded with the ‘Corona Ducale’ crown symbol of the Consortium of Parma Cured Ham DOP, a title that was awarded in 1996 with the recognition of the Protected Designation of Origin Certification.

 

Historical notes

Parma Cured Ham D.O.P. has very ancient origins, in fact, the first evidence dates back to the 2nd century B.C. to Cato in the Parma area. In the Middle Ages, Cured Ham acquired greater notoriety and between the 13th and 14th centuries, the Corporazione dei Beccai was formed in Parma to produce pork meat. During the Renaissance, many testimonies attest to the frequent presence of this cured meat during the meals of the nobles. Over the following centuries, Parma Cured Ham became increasingly famous until it became one of the best known and most appreciated cured meats in the whole world.

Ingredients

Pork leg, salt

Ingredients

Pork leg, salt

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once cut, store in cling film and consume within 40 days
ON THE NOSE

Fragrant notes given by slow aging

TO THE TASTE

Delicate, slightly salty, tasty and aromatic flavour

THE RIGHT MOMENT

In a classic mixed cold cuts platter or, for summer evenings, with a slice of melon

THE RIGHT MATCH

Light red wine, also sparkling and / or new: Colli di Faenza Sangiovese DOC

Taste Notes
ON THE NOSE

Fragrant notes given by slow aging

TO THE TASTE

Delicate, slightly salty, tasty and aromatic flavour

THE RIGHT MOMENT

In a classic mixed cold cuts platter or, for summer evenings, with a slice of melon

THE RIGHT MATCH

Light red wine, also sparkling and / or new: Colli di Faenza Sangiovese DOC

NUTRITIONAL VALUES
Energy value
1020 KJ - 267 Kcal
Fat
18 g
of which saturated fatty acids
6,1 g
Carbohydrates
< 0,5 g
of which sugars
0 g
Protein
26 g
Salt
4,4 g
NUTRITIONAL VALUES
Energy value
1020 KJ - 267 Kcal
Fat
18 g
of which saturated fatty acids
6,1 g
Carbohydrates
< 0,5 g
of which sugars
0 g
Protein
26 g
Salt
4,4 g
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