Parma ham DOP 24 months - Whole boned

Prosciutto di Parma DOP is a raw and cured delicatessen product obtained from the processing of fresh legs of pigs of breeds registered in the Italian Herd Book.

The production and processing area of ​​Parma Ham PDO 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 the characteristic rounded "chicken leg" shape, thus also favoring salting for which exclusively 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 eliminated, the legs are placed for a period of 60-90 days in rest cells at a suitable temperature and humidity. The ham is then washed in warm water to remove all impurities. During the pre-curing phase, the hams are hung on traditional "scaleras" and dried for 6-7 months, in rooms with opposing windows open depending on both internal and external climatic conditions. In the sixth month, the exposed muscular part is then softened with a thin layer of suet, 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 examination carried out with a horse bone needle. At this point, the “Ducal Crown” brand is placed on the hams deemed suitable.

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. Starting from the year 1000, ham acquired ever greater importance. Between the thirteenth and fourteenth centuries, the Guild of Butchers was formed in Parma, which dealt with the production of pork, which underwent a split in 1459, when the Lardaioli, those who killed the pig and salted the meat, decided to form a separate corporation.

Characteristics

Prosciutto di Parma PDO has a rounded shape and does not have a foot. When cut, the slice appears 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 flavours, both of the lean part and the fat, obviously vary according to the seasoning.

A product that totally identifies Made in Italy food and above all Emilia. Envied and tried to copy all over the world, without ever succeeding. Prosciutto di Parma Dop owes its goodness to its authenticity, 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 unique dishes. It certainly goes well with white and wholemeal bread or with gnocco or fried pie.

For lovers of tradition, the most appreciated dish is certainly the ham sandwich,but it also becomes excellent as a filling for Piadina Romagnola PGI.
Ideal to combine with fresh, soft or mature cheeses to create wonderful platters of cheeses and cured meats.
An excellent traditional pairing, especially in summer, sees raw ham marry perfectly with sweet fruits such as melon, apples or pears. Finally, as regards wines, we recommend pairing sparkling wines such as Lambrusco or Malvasia, but also still reds such as Sangiovese.

Pork, salt.