PROSCIUTTO DI PARMA D.O.P. HALF
120,00 €
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Prosciutto di Parma D.O.P. is a typical Italian cured meat obtained from the finest pork legs which are salted after a 24-hour-long resting period.
Prosciutto di Parma DOP is famous for its delicate, sweet, tasty and aromatic flavour as well as for the fragrant notes given by the slow curing process.
The slice is delivered vacuum-packed.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
PROCESSING STEPS
The steps followed to produce Prosciutto di Parma DOP have very ancient origins. After slaughtering, pig legs are cooled for a day and then processed to give them their typical shape. Then they are salted twice exclusively with sea salt. At the end of this phase, the ham is left to rest in cool rooms for about one month. Afterwards, the cured meat is washed with water, hung on traditional racks and left to dry for about 6-7 months. In the seventh month, the ham is cured in basements to make it acquire its typical aroma. Passed 12 months from the beginning of processing, the ham is analysed by an inspector of the Certifying Body who after recognising it as eligible, marks it with the ‘Corona Ducale’ symbol of the Parma Ham Consortium that was awarded in 1996 with the Protected Designation of Origin (DOP) Certification.
TASTING TIPS
With its typical red-coloured lean part and white fatty part, Prosciutto di Parma D.O.P. is one of the best-known cured meats all over 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 in the province of Parma. This location has the ideal climatic conditions to obtain the perfect seasoning that allows the ham to acquire its peculiar sweetness and taste. Its very thin slices are excellent eaten on their own, with warm bread or combined with sweet fruit that enhances the aroma of Prosciutto di Parma D.O.P. such as melons or figs. We recommend tasting it on a charcuterie board with mixed cured meats and cheese and pairing it with a glass of good light red wine, such as Colli di Faenza Sangiovese DOC.
HISTORICAL BACKGROUND
Prosciutto di Parma 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, Ham acquired greater popularity 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 that this cured meat was frequently present on the tables of the nobles. Over the following centuries, Parma Ham became increasingly famous until it became one of the best-known and most appreciated cured meats in the whole world.
