Home
Prosciutto di Parma DOP
Prosciutto di Parma DOP - 18 Months - Whole - With Bone

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

The result of the mastery of Salumificio Cavalier Umberto Boschi, this Prosciutto di Parma DOP 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

Listen the Description 0:00

Shelf Life: Approximately 5 Months

Listen the Description 0:00

297,50 €

Weight 10 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

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

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 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

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.