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Prosciutto di Parma DOP
Prosciutto di Parma DOP - 30 Months - Whole - With Bone - In Wooden Box

Prosciutto di Parma DOP - 30 Months - Whole - With Bone - In Wooden Box

Prosciutto di Parma DOP, aged 30 months, signed by Cavalier Umberto Boschi, is an absolute excellence of Italian charcuterie, made according to tradition in the hilly area of Parma. Whole, with bone and stored in an elegant wooden box, it offers a sweet and natural flavor, the result of a long artisanal aging process.

Shelf Life: Approximately 5 Months

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435,00 €

Weight 11.30 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

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

The salumificio (cured meat factory) of Cavalier Umberto Boschi it was born from the passion of Umberto and his wife Rosa, and their trusted collaborators, who, with dedication and a passion for quality, founded what is now one of the most renowned salami factories in the Parma area in 1922.

The Prosciutto di Parma DOP aged over 30 months it is a masterpiece of the art of charcuterie and is part of the exclusive product line called La Cantina di Umberto e Rosa 1922: a return to the origins and unmistakable flavors.

The Prosciutto di Parma in addition to its ancient origins, it is a delicious, healthy, and genuine product, completely natural, without additives or preservatives. Carefully selected pork legs and salt are combined with two other ingredients: time and the dry, gentle wind of the fragrant Parma hills. The uniqueness of this territory, an extremely limited area in the province of Parma, lies in its ideal climatic conditions for natural aging, which give Prosciutto di Parma its unmistakeable sweetness.

A product that is extremely controlled, linked to a long and strict production process that ends with a careful examination and the symbol of the Ducal Crown stamped on it. This mark is the unmistakable sign that distinguishes it and certifies its absolute excellence.

Attention to detail, processing, aging, passion for a job made up of ancient traditions handed down from generation to generation, the balance between the aromas and flavors of our land, and the selection of only the highest quality raw materials give rise to Prosciutto di Parma DOP, one of the most famous and appreciated hams in the world.

This makes it a precious gift for your loved ones; the elegant wooden box is sure to make a great impression.

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: slightly moist meat
Color: Bright red in the lean part (with marbling and traces of tyrosine), white in the fatty part
Aroma: Toasty 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.