Parma Ham DOP 18 months - Internal slice "2.5 kg"

The production and processing area of Prosciutto di Parma DOP includes part of the territory of the province of Parma, in the Emilia-Romagna region. The pigs used were born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.

The pigs used must be at least nine months old and have an average weight of 160 kg. After slaughter, the legs are cooled for a whole day, then trimmed to give them the characteristic rounded “chicken leg” shape, thus also facilitating the salting process, for which only sea salt is used without adding preservatives or additives. The legs are subjected to a light second salting and remain in the salt cells for a total period of one month. Once the residual salt has been removed, the legs are placed for a period of 60-90 days in resting cells at a suitable temperature and humidity. The ham is then washed in warm water to remove all impurities. During the pre-seasoning phase, the hams are hung on traditional “scalere” and left to dry for 6-7 months, in large rooms with opposite windows open depending on the internal and external climatic conditions. In the sixth month, the exposed muscular part is then softened with a thin layer of lard, a mixture of pork fat, salt and pepper. In the seventh month, the hams are transferred to the cellar for maturing. After 12 months from the start of processing, the inspectors of the certifying body carry out the probing operations, an olfactory test carried out with a horse bone needle. At this point, the hams considered suitable are branded with the “Corona Ducale”.

Prosciutto di Parma DOP boasts very ancient origins. The first evidence of the processing of hams in the Parma area dates back to Cato in the 2nd century BC. From the year 1000, ham acquired ever greater importance. Between the 13th and 14th centuries, the Butchers' Guild was formed in Parma, which dealt with the production of pork, which experienced a split in 1459, when the Lardaioli, those who killed the pig and salted its meat, decided to form a separate corporation.

Characteristics

Prosciutto di Parma DOP has a rounded shape and is without a foot. When cut, the slice is pink in the lean part and white in the fat part. The flavor is delicate and sweet, the aroma is fragrant, but the tastes, aromas and flavors, both of the lean part and the fat, obviously vary according to the seasoning.

A product that totally identifies Made in Italy food and especially Emilia. Envied and tried to copy all over the world, without ever succeeding. Prosciutto di Parma Dop owes its goodness to its genuineness, in fact no additives or artificial preservatives are used, but only pork and salt, nothing more.

Pairings

You can taste Prosciutto di Parma Dop whenever and however you want.

You can create delicious appetizers, aperitifs, main courses or even single dishes. It certainly goes well with white and wholemeal bread or with gnocco or fried cake.

For lovers of tradition, the most popular dish is definitely the sandwich Ham , but it also becomes excellent as a filling for Piadina Romagnola Igp.
Ideal to pair with fresh, soft, but also mature cheeses to create wonderful cheese and cured meat platters.
An excellent traditional combination, especially in summer, sees Prosciutto Crudo marry perfectly with sweet fruits.   like melon, apples or pears.
Finally, as far as wines are concerned, we recommend pairing sparkling wines such as Lambrusco or Malvasia, but also still reds such as Sangiovese.

Pork, salt.

Prosciutto di Parma DOP with the bone can be stored hanging in rooms with a temperature between 17 and 20°C. The boned and packaged product will keep for at least 6 months in a refrigerated environment at a temperature no higher than 10°C. Once started, it should be protected with a cloth or transparent film.