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Prosciutto di Parma DOP
Prosciutto di Parma DOP - 18 Months - Whole - Boneless

Prosciutto di Parma DOP - 18 Months - Whole - Boneless

From the hills of Langhirano, where the Tyrrhenian wind caresses the pork legs, comes Prosciutto di Parma DOP Black Label by Cavalier Umberto Boschi. An authentic cured meat, processed without preservatives according to tradition, which embodies the ancient knowledge of Parma's pork butchers. Each slice tells a story of time, territory, and passion.

Shelf Life: Approximately 5 Months

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311,25 €

Weight 8 Kg. 8.5 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

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

The Black Label line of Cavalier Umberto Boschi, is a further guarantee of quality, chosen especially for you by Parmashop. Cav. Umberto Boschi is one of the most prestigious and appreciated salami producers in Parma, where the meat is processed with the care and dedication that butchers have handed down from generation to generation.

The salumificio is located in the village of Langhirano the secret ingredient of Prosciutto di Parma, produced in the hills of Parma, is the climate: the dry wind from the Tyrrhenian Sea, the right amount of humidity in winter and the sunny summer days are the only ingredients, together with time, sea salt and selected pork legs, that make this cured meat one of the most famous in the world.

How to recognize the real thing Prosciutto di Parma DOP, characterized by its unmistakable sweetness? It is the five-pointed Ducal crown branded on the ham that indicates its absolute excellence. No additives or preservatives are used, making it a healthy, genuine product with ancient origins.
Even Genoese pirates stocked up on Prosciutto di Parma before setting off for new worlds. With this product, you can bring the entire and unique history of a territory to your table.

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 DOP 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: Slightly 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.