PROSCIUTTO DI PARMA, 100% ITALIAN
Prosciutto di Parma is good and healthy, made with a few natural ingredients: only Italian pork and the skill of master salters. Neither preservatives nor additives are allowed. The ancient production methods and slow curing in an ideal environment, for at least twelve months, allows its traditional and unmistakable sweetness and flavor to develop.
Prosciutto di Parma is one of the elite food products certified with a Protected Designation of Origin – having P.D.O. status since 1996 – protecting both producers and consumers by distinguishing between authentic products and counterfeits. It can be exclusively produced in the hills surrounding the Italian town of Parma in EmiliaRomagna region. As a P.D.O. product, it has to follow a strict production regulation. The entire process must take place in an extremely limited area situated in the province of Parma where the climatic conditions are ideal for the natural curing. Prosciutto di Parma is very safe. The name “Prosciutto di Parma” is strictly reserved for hams bearing the Ducal Crown, the indelible and unique brand given at the end of the ageing period. The final branding, however, is only the last step of a long identification process that leaves an indelible mark on the ham, at each step, thus making it totally traceable.
Prosciutto di Parma has a high nutritional value: low fat content, many mineral salts and vitamins, and easily digestible proteins, make Prosciutto di Parma a food suitable for everyone, children, sportsmen and the elderly.
HOW TO STORE
Prosciutto di Parma is cured with the bone in, then de-boned and vacuum packed prior to shipping. It can be stored in its vacuum pack for up to 6 months as long as it is refrigerated at eight Celsius. Once the vacuum seal is broken and slicing begins, the ham will keep in the fridge for up to 1 month. Prevent moisture loss by tightly wrapping the cut surface with plastic film. Do not freeze the ham. Pre-sliced packages should always be stored in the refrigerator. Remove from the fridge approximately 15 minutes before serving. Once opened, re-wrap the unused portion well to prevent loss of moisture and consume within 3 days.
HOW TO TASTE: THE PERFECT PAIRINGS
With its full-bodied flavor and silky texture, Prosciutto di Parma is a world-class specialty food. Most often, paper-thin slices of Prosciutto di Parma should be served at room temperature. There is no need to remove the band of fat around each slice, which helps give the ham its balance of flavor and texture. Prosciutto di Parma is wonderful on its own or can be simply added to many foods to complement flavors. A few slices of Prosciutto di Parma are a must-have for charcuterie boards!
For a classic antipasto, arrange Prosciutto di Parma on a plate, accompanied simply by bread or fresh fruit such as melon or figs. Drape Prosciutto di Parma slices around fresh figs or melon slices. Or, try other fruits with complementary flavors, such as ripe pears, papaya, pineapple and kiwis. Make an Italianstyle panino by layering slices of Prosciutto di Parma on a crusty roll with fresh mozzarella, tomato slices and a sprinkling of olive oil. To create an elegant salad, top mixed greens with slivers of Prosciutto di Parma. It also makes a wonderful cooking ingredient, so don’t be afraid to experiment.
It adds personality to pasta and imparts a delicious flavor when wrapped around fish, chicken and vegetables cooked in the oven. It is excellent enjoyed with sparkling or fruity white wines. Learn more and find delicious recipes and serving ideas at www.thewholeleg.com or www.parmacrown.com