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Prosciutto di Parma PDO
Prosciutto di Parma PDO - 18 Months - Whole - With Bone

Prosciutto di Parma PDO - 18 Months - Whole - With Bone

The result of the mastery of Salumificio Cavalier Umberto Boschi, this Prosciutto di Parma PDO with bone from the Etichetta Nera line is aged for 18 months in the hills of Langhirano, where the unique climate enhances its sweetness and aroma. The presence of the bone gives it an even richer taste, making it a masterpiece of Emilian gastronomy.

Shelf Life: Approximately 5 Months

~~$314.00~~ $280.00

Weight 10 Kg.

Quantity

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Parmashop has chosen for you a symbol of quality, tradition, and Emilian gastronomic culture: the 18-month aged prosciutto with bone from the Etichetta Nera line of Cavalier Umberto Boschi.

What makes it so special? Prosciutto di Parma? The unique characteristics of the territory where it is produced and aged. Only the climatic conditions found in the hills of Parma allow this excellence to reach your table. The dry wind that blows from the Tyrrhenian Sea and the "Riviera Ligure" crosses the woods and, slowly descending from the hills, caresses the hams during the curing process. The right amount of humidity in winter and the heat of the sunny summer days are the perfect mix of ingredients for this excellence, in addition to selected pork legs and sea salt, of course.
Its color, ranging from pink to ruby red, its sweet taste, and its delicate aroma make every bite an unparalleled experience. Not everyone knows, however, that prosciutto with the bone is an even more refined delicacy: the meat that remains closer to the bone acquires an even sweeter and more delicious taste.

The Cavalier Boschi family knows the ancient art of pork butchery inside out, passing it down from generation to generation to give us products made with passion and love, just like in the old days.
Did you know that there is such a thing as a ham sommelier? Also known as a spillatore or puntatore, this is a key figure in the evaluation of cured meats. He is responsible for capturing the aromas and deciding whether the ham can become a true PDO the spillatore uses an ancient tool called a fibula, which is made from the bone of a horse's tibia. This small bone is used to pierce the ham in specific points and, thanks to its porosity, is able to transfer the aromas to the taster's nose.

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.

There is no single way to enjoy Prosciutto Crudo di Parma: it is excellent sliced, simply placed on a slice of fresh bread, or to complete tasty traditional Emilian recipes. For some ideas, visit our blog. Of course, we recommend pairing it with some wines from our selection, typical of the area: Lambrusco, Malvasia, or a Barbera from the hills of Parma

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

The Prosciutto di Parma PDO with bone it is a product of the highest quality, the result of a long natural curing process and a centuries-old tradition. To enjoy it at its best, it is essential to store it correctly, following a few simple guidelines, both at home and in the restaurant before the first cut che after opening.

Storage before cutting

When the ham is still whole and unsliced, can be stored in an environment cool, dry, and well ventilated, preferably in a cellar or in a temperature-controlled room, between 15°C and 20°C. It is important that the ham is hung store it on a rack, away from direct light, humidity, and heat. Under these ideal conditions, the ham will retain its aromas and continue to mature slowly, improving its organoleptic profile.

Storage after cutting

Once you start cutting, the exposed part of the ham needs extra care. We recommend cover the cut area with plastic wrap, or with a cloth moistened with extra virgin olive oil, to prevent oxidation and dehydration of the surface. The whole ham can be stored in the refrigerator (between 4°C and 8°C), but if available, it is preferable to store it in cool environments such as cellars or dedicated refrigerated rooms, wrapped in a breathable cotton cloth.

Whenever a new cut is made, it is good practice to remove a thin layer from the surface to eliminate any alterations due to contact with the air. If well preserved, prosciutto with bone can maintain its quality for several months after opening, offering slices rich in flavor, aroma, and tradition every time.

Ingredients and Nutritional Information

Energy 266 kcal

100%

Fats 18 g

18%

of which saturated 6.1 g

6.1%

Carbohydrates 0.5 g

0.5%

of which sugars 0 g

Protein 26 g

26%