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Prosciutto di Parma DOP
"Benedicto" - Prosciutto di Parma DOP - 36 Months - Whole - Boneless

"Benedicto" - Prosciutto di Parma DOP - 36 Months - Whole - Boneless

"Benedicto" 36-Month Prosciutto di Parma DOP, where time is the secret ingredient. For over 50 years, the Simonini family has preserved the art of Prosciutto di Parma in the hills of Castrignano. This whole boneless cut embodies a story of patience and dedication, offering a gourmet delight that blesses the palate with aromas of times gone by.

Shelf Life: Approximately 5 Months

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332,64 € ~~373,75 €~~

Save 41,11 €

Formato:

Weight 7.6 Kg. 7.9 Kg. 8.2 Kg.

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There are flavors that cannot be rushed, for they are the result of a universal balance between man and nature. The "Benedicto" Prosciutto di Parma DOP Thus it is born, in an ancient valley where the silence is broken only by the wind caressing the hills of Castrignano In this strategic location, once contested by lords and bishops for its beauty, the family Simonini Since 1968, we have been transforming excellent raw materials into a gastronomic work of art.

The “Tempo al Tempo” philosophy is not just a motto, but a promise: to respect nature’s slow rhythms so that each leg can develop its own identity. Only after a minimum aging which reaches 36 months, the selected hams can bear the name "Benedicto", a true “blessing” for those seeking the authentic taste of yesteryear. This prosciutto crudo, Made with 100% Italian pork It is the result of a meticulous Selection process that begins with heavy-set Po Valley pigs and continues with the exclusive use of sea salt, free from preservatives or additives.

The Whole boneless It is designed for those who wish to combine the highest quality with the convenience of modern slicing. Boneless, the "Benedicto" Prosciutto di Parma DOP It retains its aroma, offering perfect performance on the slicer and ideal ease of handling for gourmet excellence international. Thanks to the very long aging process, the proteins break down into free amino acids, making the product extraordinarily digestible and nutritious. Choosing Benedicto means bringing to the table not just a simple food, but the privilege of a sensory experience matured for at least three years in the heart of Parma’s "Food Valley".

Savor the "Benedicto" Prosciutto di Parma DOP, aged for at least 36 months It is a ritual that demands respect. For this reason, its bold yet extremely complex and balanced flavor must be savored without any accompaniment of sauces or other condiments. Once the casing and rind have been removed, let the slice release the aromas accumulated over three years of aging. This Italian prosciutto in the whole boneless It lends itself to being sliced extremely thin, almost imperceptibly so, to highlight its legendary sweetness. It is the star of every gourmet experience, perfect to enjoy on its own to savor every aromatic nuance bestowed by time.

Appearance: The cut surface is uniform and compact; the slice is soft and firm despite the long aging process.
Color: Intense reddish-pink, enhanced by the pure white of the marbling fat veins.
Aroma: fragrant, complex, and deep aroma, with sweet notes that evoke the tradition of the ancient cellars of Castrignano.
Taste: delicate and very sweet flavor, a perfect balance that only 36 months of patience can achieve.

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.