Prosciutto di Parma PDO is a dry-cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds or hybrids compatible with the Italian Heavy Pig.

PROSCIUTTO DI PARMA PDO

SALUMI

Product Description

Prosciutto di Parma PDO is a dry-cured charcuterie product, obtained through the processing of fresh legs of Italian Heavy Pigs. At the end of the aging period, each Prosciutto di Parma PDO is fire branded with the Ducal Crown, which guarantees its quality and authenticity. Prosciutto di Parma PDO is 100% natural, made without any additives, such as nitrates, nitrites, preservatives, hormones or coloring agents.

Production Area: Prosciutto di Parma PDO can only be produced in the hills around Parma. The air is dry with aromatic breezes from the Apennine Mountains, which creates the perfect conditions for the natural curing of the hams.

Appearance and Taste: Prosciutto di Parma PDO is roundish in shape and has no foot. The lean part of the slice is pink in color while the fat is white. The taste is mild and delicate, and it has a fragrant aroma.

Origins: The production of Parma Ham is the story of a special relationship between man and nature. The unique conditions of the Parma region have made it possible to produce the highest quality hams, which have been appreciated by gourmets since Roman times. The Latin writer Cato the “Censor” described the extraordinary flavor of the air-cured ham made around the town of Parma in Italy and after the battle of Trebbia, in the year 217 BC, Hannibal the Conqueror was hosted in Parma where he tasted the Prosciutto.

Production: The hams are made from the rear legs of pigs weighing a minimum of 150 kilos, born, bred and slaughtered in Italy. The fresh legs are first salted by hand and refrigerated for about 100 days in humidity-controlled rooms. The hams are then moved in large rooms where the airflow regulation is very important. After 3 months the hams are transferred to the “cellars” where they complete their aging. At the end of the ageing period, which is a minimum of 12 months, the ham has lost 28% of its initial weight and acquired its inviting and delicate aroma. Only then are the hams ready for the official stamp of certification: the fire-branding with the Ducal Crown.

Gastronomy: Prosciutto di Parma PDO should be sliced paper thin with a bit of fat around the edge, which boasts its distinct flavor. The fat is what makes Prosciutto di Parma PDO unique. This ham is perfect to be eaten alone or with bread or with melon. The distinctive characteristic of Parma Ham lies in its high protein content: the richness in free amino acids, which depends on the curing processes, gives this food a very high overall digestibility. Suggested Wine Pairings: Prosecco, Arneis.

Consorzio di Parma

Consorzio di Parma

Largo Calamandrei, 1/A 43100 Parma
0521.246211 - [email protected]
Website

RECIPES

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PRODUCTS

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