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Prosciutto di Parma PDO
Prosciutto di Parma PDO - 24 Months - Half - Boneless

Prosciutto di Parma PDO - 24 Months - Half - Boneless

Prosciutto di Parma PDO 24 months boneless is a product of excellence from the Cantina di Umberto e Rosa 1922 line, with a sweet and delicate flavor. Naturally aged in the hills of Langhirano, it is made without preservatives, according to tradition. Soft, fragrant, and with an unmistakable taste, it is perfect for any gourmet occasion.

Shelf Life: Approximately 5 Months

€162,80

Format

Weight 3.7 Kg.

Quantity

ATTENTION: Available for Shipping ONLY IN EUROPE.

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

The delicacy of the exclusive line from Cantina di Umberto e Rosa 1922 brings this Prosciutto di Parma aged 24 months with a sweet, unique, and unmistakable flavor. The salumificio (cured meat factory) of the Cavalier Umberto Boschi it is located in the hills of the province of Parma, in Langhirano. This area is the secret to the excellence of these hams; the particular climatic conditions are ideal for natural aging, which gives sweetness and flavor to the Prosciutto di Parma.

In addition to these natural elements, it is the attention to detail and care taken during the various stages of production that make the difference and make Parma ham truly unique, and the Boschi family has always been attentive to these aspects.

When cut, the color is halfway between pink and red, with streaks and a white fat rim. The presence of fat on the outside of the ham leg guarantees its softness. It has a delicate, tasty, and sweet flavor, which is the main characteristic of this product. The Prosciutto di Parma from the exclusive line of Cantina di Umberto e Rosa 1922, aged for a minimum of 24 months, has a unique and unmistakable sweetness.

Remove part of the rind with a sharp knife. You can remove some of the fat, but be careful not to remove the prosciutto all of its fat should be kept, as it helps to preserve the unmistakable flavor. When cut, the slices should be thin, about the thickness of a sheet of paper. The Prosciutto di Parma it is always delicious and goes well with everything: those who love a savory breakfast can eat it in the morning, for example, as a filling for crepes or omelets; recipes for first courses with prosciutto crudo there are many ways to prepare it for lunch (you can find some ideas in our Blog); it is an essential ingredient on a platter of cured meats and cheeses to serve with an aperitif and, finally, there is nothing better than a simple but appetizing sandwich with prosciutto for a quick but tasty dinner.

The wines of our region, Lambrusco in particular, are the perfect accompaniment to this unique and inimitable product.

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.