Prosciutto di Parma is an all-natural, gluten-free product free of preservatives and nitrates. It is made only from the hind legs of specially-bred pigs and sea salt.
Prosciutto di Parma can only come from the province of Parma in North-Central Italy, where unique microclimates and Mediterranean breezes combine to provide ideal conditions for curing meat.
Every leg of Prosciutto di Parma is aged for at least 400 days and up to 30 months. As Prosciutto di Parma ages, the flavor becomes richer, more complex and drier in texture.
Prosciutto di Parma is a product of superior quality that is highly traceable throughout the entire production process, from the moment each pig is born. It is a traditional product that boasts a certified PDO (Protected Designation of Origin) status.
The time-honored process for curing Prosciutto di Parma, setting it apart from other cured hams, begins with Parma’s unique terroir and Italy’s finest pigs. Pampered pigs are raised on a special diet that includes whey from Parmigiano-Reggiano production. Unlike other cured hams, Prosciutto di Parma has a more delicate flavor, is 100% natural and free of preservatives.
The traditional curing process includes careful hand salting and long-term aging (more than most cured hams), contributing to Prosciutto di Parma’s less salty taste. On average, each ham is made up of only 5.3% salt. In fact, the product’s sweetness and nuttiness are signature flavors of its production.
Prosciutto di Parma is delicious on its own, layered on bread, wrapped around seasonal fruit or on a charcuterie board. Quickly liven up a dish by dicing the end cut for pastas, spicing up a grilled cheese or topping a pizza. Pair it with craft beer, such as a white ale, or a fruity white wine. If you’re looking to use other pieces of a Prosciutto di Parma leg,
TheWholeLeg.com can help with finding recipes and techniques to make great, unique dishes.
