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Prosciutto di Parma DOP
Prosciutto di Parma DOP - 24 Months - Whole - Boneless

Prosciutto di Parma DOP - 24 Months - Whole - Boneless

From the hills of Langhirano, where the wind caresses the carefully selected legs, comes the Prosciutto di Parma from Cantina di Umberto e Rosa 1922. A tribute to the artisan tradition of Cavalier Umberto Boschi, who for generations has guarded the secret of sweetness: slow aging, ideal climate, and family passion. An excellence that melts in your mouth.

Shelf Life: Approximately 5 Months

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343,75 €

Formato:

Weight 8.6 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

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

Prosciutto is one of the oldest cured meats, and Parma prosciutto is certainly the most famous of all. The Cavalier Umberto Boschi, guardian of ancient family traditions, successfully carries on the idea of artisanal production of its products. The exclusive line of Cantina di Umberto e Rosa 1922 it features hams that come only from legs selected with care and dedication. In addition to this, the secret lies in the climate of the foothills of Langhirano, the town where it is produced.

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.