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Prosciutto di Parma PDO
Prosciutto di Parma PDO - 30 Months - Whole - Boneless

Prosciutto di Parma PDO - 30 Months - Whole - Boneless

The Prosciutto di Parma PDO 30 Months from the Riserva Rara line, whole and boneless, is naturally cured in Langhirano, the heart of tradition. Made from selected Italian pigs, without preservatives or additives, it is a completely natural product, recognizable by the Ducal crown symbol of excellence.

Shelf Life: Approximately 5 Months

€319,00

Format

Weight 7.6 Kg.

Quantity

ATTENTION: Available for Shipping ONLY IN EUROPE.

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

The Salumificio Bedogni born in Langhirano the Bedogni company was founded in 1956 in the municipality of San Lazzaro, in the province of Parma. In this area, the combination of climate, air, and humidity creates a microclimate that provides unique conditions for the curing of prosciutto and other traditional cured meats. The Bedogni company is located right next to the Parma river, overlooking the Tuscan-Emilian Apennines, above whose peaks blows the famous sea wind that, coming from the Tyrrhenian Sea, enters the large rooms dedicated to the curing of hams.

The company works with passion and commitment, following the great tradition. ParmaShop selects only the best cured meats to bring a unique experience to your table.

It takes more than 30 months and a lot of work by master salumieri to transform the best legs of our local pigs into Prosciutto Riserva Rara 30 mesi. The riserva Rara line, is made only with the best meat from pigs raised in the Po Valley. We have never used preservatives or additives, and the result is a tasty and completely natural product that is worth waiting for. The real Prosciutto di Parma PDO it can be recognized by the five-pointed Ducal crown brand, symbol of our territory and guarantee of the quality of the protected designation of origin.

Remove part of the rind with a sharp knife. You can remove some of the fat, but be careful not to remove all of it, as it helps to preserve the prosciutto's unique flavor. The slices should be thin, about the thickness of a sheet of paper. We recommend tasting the Prosciutto di Parma PDO with just a slice of fresh bread to bring out its full flavor, although it is actually good anytime and with anything: with a few shavings of Parmigiano Reggiano or mozzarella; the more daring pair it with exotic fruit or use it as a tasty touch of class in complex recipes.

The wines of our region, Lambrusco in particular, enhance its flavor

Appearance: Low moisture content
Color: Bright red in the lean part (with marbling and traces of tyrosine), white in the fatty part
Aroma: Toasted aroma and a slight salty smell
Taste: Balanced, sweet

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.