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

Product Information

There are many other varieties, too, such as Prosciutto di Modena, Prosciutto Toscano, and Prosciutto di Carpegna. Italian prosciutto — and I can speak about di Parma and San Daniele especially — is a product born of the overlap of culinary expertise and the land," says Besler. Excess fat should be trimmed to about a quarter inch, and the ham should be sliced as thin as possible. You’ll find sliced prosciutto in the refrigerated aisle of the supermarket, and that’s the same place you should keep it at home. When a machine slices the meat, you’ll get an exclusively sweet or exclusively salty part—not the rainbow.

Enjoy the exquisite taste of this authentic Prosciutto as part of a carefully curated charcuterie selection. It’s a type of dry-cured pork that is traditionally made in Italy, but today can also be produced in other countries. Various regions have their own PDO, whose specifications do not generally require ham from free range pigs. If well prepared will keep well for some time, I am having consuming these week some pork neck done in 2014, I am 70 still alive, and if it is bad for me well I am still with no medication (at least since 1981) and still a blood donor.

This highly sought-after prosciutto, considered to be the king of Italian cured hams, is made from a single muscle section of the hind legs of pigs that are born, raised, and processed in specific areas of Lombardy and Emilia-Romagna, and a curing process that benefits from the unique foggy winter climate near the Po River. Key Point: Prosciutto is relatively nutrient-dense and contains a nice range of vitamins and minerals. Prosciutto means 'ham' in Italian and is a term particularly used to describe ham that has been seasoned, cured and air-dried.

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. Both become firmer, drier, and a little darker the longer they age, with a subtler, more refined, more complex flavor. Key Point: Providing you have a bit of patience, it’s possible to make great-tasting aged prosciutto at home.These products are still high quality and adhere to specific standards that have been organized by national consortiums where the designation is Italy (country) rather than region or sub-region.