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Prosciutto di Parma DOP
Prosciutto di Parma DOP - 30 Months - Slice

Prosciutto di Parma DOP - 30 Months - Slice

Prosciutto di Parma DOP 30 months in slices is a product of excellence from the Riserva Rara line, naturally aged on the slopes of the Apennines. Produced without preservatives or additives, it is made from selected Italian pork legs and aged for over 30 months, developing a sweet and intense flavor that reflects the tradition of Parma.

N.B.: ONE OF THE THREE SLICES SHOWN IN PRODUCT PHOTO 3 WILL BE SHIPPED, WITHOUT DISTINCTION .

Shelf Life: Approximately 5 Months

96,25 €

Formato:

Weight 2.3 Kg.

Out of stock

ONLY FOR ORDERS WITH US DESTINATIONS

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

Time, when combined with human knowledge and the special nature of certain places, can create wonders.

Attention to detail and long, controlled aging, a passion for an ancient craft based on traditions handed down from generation to generation, quality and care in the selection of raw materials, and the balance of aromas and flavors of a rich and generous land are the characteristics that distinguish Prosciutto di Parma DOP of the line Riserva Rara.

It is in this very land, on the slopes of the Tuscan-Emilian Apennines, in the province of Parma, where the humid and breezy microclimate creates the unique conditions for producing and aging the Prosciutto di Parma. The salumificio was founded in Bedogni Egidio, which then as now, with the same passion, the same gestures, and the same pursuit of quality, produces this excellent cured meat, recognized and appreciated all over the world.

It takes more than 30 months and the hard work of master butchers who transform the best legs of our local pigs into Prosciutto Riserva Rara 30 months.

The line Riserva Rara, is made only with the best meat from pigs raised in the Po Valley. We have never used preservatives or additives, and the result is a tasty and completely natural product that is well worth waiting for.

The real Prosciutto di Parma DOP it can be recognized by the five-pointed Ducal crown brand, symbol of our territory and guarantee of the quality of the protected designation of origin

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. The slices should be thin, about the thickness of a sheet of paper. We recommend tasting 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: Low moisture content
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, sweet

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.