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

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

Savour Benedicto Prosciutto di Parma DOP. This 36-month aged Slice Gambetto by Simonini is a versatile and exceptionally sweet slice. The result of a long curing process, it embodies the excellence of Italian charcuterie. A compact, tender, and delicate cut, ideal for those seeking maximum convenience to enrich any recipe with the pure tradition of Emilia.

Shelf Life: Approximately 5 Months

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186,25 €

Formato:

Weight 2.6 Kg. 2.9 Kg. 3.2 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

The production of the Prosciutto di Parma DOP It is an art that the family Simonini handed down since 1968. In this masterpiece called Benedicto Time is the defining element that shapes an unparalleled raw material. Only heavy Po Valley pigs, aged no less than nine months, sourced from farms located in ten specific regions of central and northern Italy. The recipe guarantees absolute purity: the only ingredients are high-quality Italian pork and sea salt. This product is Naturally gluten-free, GMO-free, and allergen-free.

Unlike the Slice Cuore – which starts from the beginning of the ham and extends to the center, yielding a very wide and well-structured slice – the Slice Gambetto is cut from the center of the leg toward the end. This specific anatomical position makes it a more compact slice, yet it is universally recognized by connoisseurs as the absolute best portion sweeter.

Choose this typical Italian product This ensures a unique texture: the meat is extraordinarily tender and delicate from start to finish. While the Slice Cuore While most cuts concentrate their juiciness only in the center due to their large size, the Gambetto maintains it consistently throughout its entire length. Subjected to a minimum aging period of 36 months, far exceeding the minimum aging period required by the production regulations, this cured meat develops a high percentage of free amino acids. This characteristic, in addition to making this Italian gastronomic excellence high digestibility, enhances its intrinsic sweetness, making this cut a true everyday luxury.

The Benedicto Prosciutto di Parma DOP in format Gambetto It is served after removing the casing and rind. To fully appreciate the extraordinary tenderness and natural juiciness of this specific cut, the absolute best way to enjoy it is to savor it on its own: Slice it thinly so that the slice literally melts on the palate, releasing all its aromatic intensity.

Elevate your platters of fine cured meats Pair it with elements that enhance its sensory profile without overpowering it: it pairs magnificently with the sweetness of fresh figs, melon, or slices of very ripe pear. For a perfect structural contrast, serve it with some Apulian burrata or fresh mozzarella knots, accompanied by artisanal sourdough bread or fragrant Turin-style breadsticks.

To enhance this luxury prosciutto by the glass, the ideal pairing favors a lively red wine and sparkling from the Emilian tradition, such as a Lambrusco Emilia TGI, or a classic method wine with pronounced acidity to gently cleanse the palate, perfectly balancing the extreme and enveloping sweetness of the ham.

Appearance: A uniform cut surface that yields a consistently tender, moist slice with a remarkable texture.
Color: The flesh has a vibrant reddish-pink hue, beautifully marbled with pure white fat.
Aroma: It releases an unmistakably fragrant and distinctive aroma on the nose, the result of prolonged aging.
Taste: Extremely sweet and delicate on the palate, capable of releasing a round, satisfying smoothness with every single bite.

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.