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Prosciutto di Parma DOP
"Benedicto" - Prosciutto di Parma DOP - 36 Months - Slice Cuore

"Benedicto" - Prosciutto di Parma DOP - 36 Months - Slice Cuore

The finest heart of Benedicto Prosciutto di Parma DOP, aged for 36 months in the Antica Cantina di Simonini Vittorio in Castrignano. A slice ready to be cut, taken from the central part of the leg: the most noble. Only Italian pork and sea salt. Naturally gluten-free, GMO-free, and allergen-free. Pure craftsmanship and guaranteed quality.

Shelf Life: Approximately 5 Months

150,00 €

Format

Weight 2.3 Kg. 2.6 Kg. 2.9 Kg.

Only 5 left. - Buy Now!

Quantity

ATTENTION: Available for Shipping ONLY IN EUROPE.

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In 1968, in Castrignano, in the heart of the land of Prosciutto di Parma In 1968, Vittorio Simonini began an artisanal journey destined to become a legend. Today, from that same experience and that same patience, comes Benedicto: a Long-Aged Prosciutto di Parma DOP A tradition that has made time its secret ingredient.

The Benedicto 36-Month Slice Cuore It is the central portion of the boneless leg, the most uniform, compact, and aromatically intense cut of the entire production process. It is the part that absorbs the benefits of a Artisanal aging for 36 months, far exceeding the minimum required by the specifications DOP, resulting in a sensory experience of rare complexity.

The raw material is of the highest quality: Heavy Padanian Pigs, aged no less than nine months and with an average weight of 160 Kg., born and raised in the ten certified regions of central-northern Italy as specified by the Prosciutto di Parma Production Regulations. The legs, with a fat cover between 25 and 40 mm, are processed by hand according to a rigorous process: trimming, salting with sea salt, desalting, resting, trimming, washing, drying, pre-curing, fat coating, and slow curing in the Antica Cantina.

The result is a product with uniform cut surface, a soft and substantial slice, rich in free amino acids which improve its digestibility compared to shorter curing periods. Just two ingredients ( Italian pork and sea salt), no additives, no preservatives. Gluten-free, GMO-free, allergen-free Traceability is guaranteed by a metal seal and batch number on each piece.

The Benedicto in the Slice Cuore It is not a slice of ham: it is the essence of a method, a family, and a tradition that since 1968 has chosen not to rush.

The Benedicto Slice Cuore It should be brought to room temperature at least 15 minutes before slicing to enhance the aromas developed during the 36 months of aging. It pairs perfectly with durum wheat bread, artisanal breadsticks, or warm tigelle. Its natural sweetness makes it extraordinary with fresh figs, melon, pears, and dried fruit. An excellent pairing with Franciacorta, full-bodied Vermentino, or Lambrusco Emilia TGI for an authentic regional pairing.

Appearance: Compact and uniform slice, with a homogeneous cut surface; the lean part is well-defined with a border of white fat and the characteristic rectangular shape of the central portion of the thigh.
Color: Intense reddish-pink in the lean part, with ivory-colored internal fat marbling; the outer fat rim is pure white, uniform, and melts in the mouth.
Aroma: Fragrant, enveloping, and distinctive aroma, with hints of dried fruit and toasted hazelnut; the 36-month aging It imparts a deep and persistent aromatic complexity, typical of great artisanal productions.
Taste: Delicate and sweet, never harsh, with balanced savory notes and a long finish; the slice is soft and substantial, rich in free amino acids which enhance its digestibility and pleasantness on the palate.

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.