Parma Ham D.O.P. Whole Boneless
Seasoning 18-22 months:
€ 24.00 / Kg
Seasoning 24-27 months:
€ 26.00 / Kg
We will compensate for small differences in weight ±, by varying the quantity of other products in the cart.
To know the origins of Parma Ham, one must go back to the Roman era; the peasants and inhabitants of Parma, in the heart of Cisalpine Gaul, were famous for their ability to raise very heavy pigs and transform them into delicious salted hams. Year after year, the production techniques were refined more and more and to try to increase the economy around this excellence, two slaughterhouses were created, thanks to the Prime Minister of the Duchy of Parma Guglielmo du Tillot. For the development of Parma Ham production, the proximity to saline sources, such as those of Salsomaggiore, was fundamental: local farmers learned to exploit their properties (very rich in sodium, bromine, sulfur and nitrites) for the conservation of meat.
Coming to our times, the same producers in 1963 set up the Consortium of Parma Ham, to enhance and protect the tradition of this product. A few years later, in 1996, the European Community gave Parma Ham the Protected Designation of Origin (PDO) recognition, as a seal of quality and uniqueness.
Envied and famous all over the world, Prosciutto di Parma PDO owes its fame to the goodness and genuineness it brings to our tables.
For its creation, in fact, neither additives nor artificial preservatives are used, and its value derives from the ability and skill of the producer, handed down over the years.
By increasing the months of maturation, the ham takes on flavor and sapidity, while always remaining very delicate and sweet, a characteristic that certainly distinguishes it.
In the Whole type, the boneless and vacuum packed ham will be delivered to you, with label and brand of origin fire-stamped.
Tips & Pairings:
Parma Ham PDO can be enjoyed in various ways.
For lovers of tradition, the most popular dish is certainly the ham sandwich, but it also becomes excellent as a filling for Piadina Romagnola Igp.
The pairing with cheeses is very popular:
fresh and soft to obtain a delicate taste, seasoned and savory to have a full and persistent flavor.
A dish to try is definitely the pizza with Parma Ham Dop: we recommend a medium-aged ham to be added when cooked.
But the traditional and famous combination, used especially in summer, sees the Prosciutto Crudo perfectly marry with sweet fruits such as melon, apples or pears.
Finally, as regards the wines , we recommend aromatic white wines such as Malvasia, but also light and fruity Emilian red wines, such as Lambrusco.
Ingredients & Allergens:
Store at temperatures <7 ° C -10 ° C.
Keep the cutting muscle covered, to avoid oxidation.
18 months - 27 months
It will be our care to ensure the continuous freshness of the product.