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Prosciutto di Parma PDO
Prosciutto di Parma PDO - 16 Months - Half - Boneless

Prosciutto di Parma PDO - 16 Months - Half - Boneless

Prosciutto di Parma PDO 16 Months - half boneless from the Umberto Boschi Classic Line is a delicacy of Italian charcuterie. Made with selected legs, sea salt, and naturally aged in the hills of Parma, it offers a delicate and fragrant flavor, perfect for those seeking authenticity and tradition in every slice.

Shelf Life: Approximately 5 Months

~~€146,30~~ €130,21

Format

Weight 3.9 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 Classic Line of cured meats from Cavalier Umberto Boschi, known and appreciated all over the world, brings this delicate delicacy to the table Prosciutto di Parma PDO, aged for 16 months.

All stages of ham production at Boschi are carried out by hand, with care and respect, according to the most ancient traditions. This is why our cured meats continue to be the pride of our region. Prime hind legs, sea salt, and the climate of the Parma hills are the only ingredients used in the production of our cured meats Prosciutto di Parma PDO.

It is one of the oldest cured meats, recognized as a delicacy since ancient Roman times.
With an intoxicating aroma and unmistakable flavor, when cut, it has a color ranging from pink to red, and sometimes white dots can be seen on the slices. These are tyrosine, agglomerates that form after the breakdown of proteins: although their appearance may be perplexing, they are not harmful and do not spoil the product. On the contrary, they are a sign of high quality.

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. When cutting, the slices should be thin, about the thickness of a sheet of paper.

We recommend you try 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: Fairly moist meat
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, between sweet and savory

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.