Prosciutto di Parma Pdo (Parma Ham) Whole, with Bone 30 Months, 10,5 Kg/23,14 Lbs + Wooden Box

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Enjoy the exquisite taste of this authentic Prosciutto as part of a carefully curated charcuterie selection. The traditional curing method employed contributes to the unique taste of this high-quality Italian meat. When serving it, it is best to slice it thinly and present it on a charcuterie platter accompanied by slices of melon and a sprinkle of sea salt. Traditionally made prosciutto has no added preservatives and the only ingredients are pork and salt.

Enjoy refreshing ham with melon on a hot summer’s day, or make a comforting bowl of Tuscan bean soup with this specialty cured meat in the wintertime. Crafted with care from an authentic European recipe, this seasonal specialty is temptingly tasty and brings the classic flavor of Christmas to any festive gathering.That way, once you figure it out, you can take a certain amount out and leave the rest in the freezer.

The simple Italian description prosciutto, used alone or with crudo or cotto, is not in itself a protected term.Various regions have their own PDO, whose specifications do not generally require ham from free range pigs. However, to ensure you enjoy the best quality prosciutto leg, you should aim to finish it within 12 months. While Serrano ham can be produced in any Spanish region, the quality standard is strictly observed by the Consorcio del Jamón Serrano Español.

Great prosciutto offers a perfect balance of sweet and salty, with a rich but refined porcine flavor and, sliced appropriately thin, a diaphanous texture that melts in your mouth, allowing a series of taste sensations to emerge. This doesn’t apply to Parma, San Daniele, Modena, and Toscana ham that must be made in the Parma region. Also, this is not only an issue for prosciutto, and other cured meats, such as chorizo also feature these compounds. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below.Alternatively, you can savor it alongside parmigiano reggiano, known as the king of Italian cheeses. The best way to showcase the complex flavor and texture of a high-quality ham is to slice it thinly and serve with complementary accompaniments such as chunks of Parmigiano-Reggiano cheese, fresh figs, ripe melon, or toasted bread. When a machine slices the meat, you’ll get an exclusively sweet or exclusively salty part—not the rainbow. Prosciutto must feature a Ducal Crown mark issued by the Consorzio del Prosciutto di Parma to be considered prosciutto di Parma. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters.