Prosciutto di Parma PDO half, boneless, 16 months
Prosciutto di Parma PDO half, boneless, 16 months
Prosciutto di Parma PDO half, boneless, 16 months
Prosciutto di Parma PDO half, boneless, 16 months
Prosciutto di Parma PDO half,...
Prosciutto di Parma PDO half,...
Prosciutto di Parma PDO half,...
Prosciutto di Parma PDO half,...

Prosciutto di Parma PDO half, boneless, 16 months

  • Awards:    
  • Producer: Salumificio Cav. Umberto Boschi
  • Containing: 3,7 Kg. / 8.14 Lbs.
  • Shelf Life: : 5 months
  • Shipping: available only in Europe

1 x Prosciutto di Parma PDO half, boneless, 16 months - 3,7 Kg. / 8.14 Lbs.

More information about the product


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Recensioni dei clienti


The Classic Line of cured meats produced by Cavalier Umberto Boschi, known and appreciated all over the world, includes this delicate PDO Parma ham aged for 16 months.

In the Cav. Umberto Boschi charcuterie factory, all stages of the production are carried out by hand, with care and respect, according to the most ancient traditions. This is why cured meats continue to be the excellences of our territory.

First-choice thighs, sea salt and the climate of the Parma hills are the only ingredients of Prosciutto di Parma PDO.

It is one of the oldest cured meats, recognized as a delicacy already in ancient Roman times.

With a distinctive aroma and a unique flavour, its colour inside ranges from pink to red, and it is sometimes possible to notice white dots on the slices. These are tyrosine crystals, agglomerates that are formed after the breakdown of proteins: even if the appearance may be puzzling, in fact tyrosine does not damage the product. On the contrary, its presence is a sign of the ham’s high quality.

Remove part of the rind with a sharp knife. We suggest not removing all the fat, because it helps to preserve the unique flavour. The slices must be thin (thickness of a sheet of paper).

Parma Ham is always a good idea and matches well with everything: those who love a savoury breakfast can eat it in the morning, for example to fill a crepes or an omelette; Prosciutto di Parma can be used to prepare lots of recipes for your lunch (you can find some ideas in our Blog); for a happy hour, it is always the protagonist of a delicious charcuterie board; finally, for a quick but tasty dinner, there is nothing better than a simple but appetizing sandwich with Parma ham.

The wines of our territory, Lambrusco in particular, go perfectly with this unique and inimitable product.

How to store it: the product vacuum packed can be stored until the best before date in the package. Once opened, the product must absolutely be stored in the refrigerator, at a temperature between + 4 ° C and + 8 ° C. For a perfect storage, we suggest to lightly oil the cut part, then cover it with a plastic film for food.

Organoleptic properties:

  • Appearance: slightly moist meat
  • Colour: bright red in the lean part (with traces of fat and tyrosine); white in the fat part;
  • Smell: hint of toasted and a slight smell of salt
  • Taste: balanced, between sweet and savoury

Aged: 16 months

Ingredients: pork and sea salt; gluten and lactose free

Allergens: none

Preservatives: none

Calories per 100 gr: about 267 kcal

Format: Half Parma ham PDO, boneless, 4 kg vacuum-packaged

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