Remove part of the rind with a sharp knife. We suggest not removing all the fat, because it helps to preserve the unique flavour. The slices must be thin (thickness of a sheet of paper).

Prosciutto di Parma can be used in many preparations, from the simple, quick and tasty mid-afternoon sandwich to the more elaborate and refined menus. In Parma, it is usually enjoyed with hot torta fritta, accompanied by typical local wines, such as Lambrusco, Malvasia, or a Lambrusco Rosè.

How to store it: the product vacuum packed can be stored until the best before date in the package. Once opened, the product must absolutely be stored in the refrigerator, at a temperature between + 4 ° C and + 8 ° C. For a perfect storage, we suggest to lightly oil the cut part, then cover it with a plastic film for food.

Organoleptic properties:

• Appearance: slightly moist meat
• Colour: bright red in the lean part (with traces of fat and tyrosine); white in the fat part
• Smell: hint of toasted and a slight smell of salt
• Taste: balanced, between sweet and savoury

Aged: 24 months

Ingredients: pork and sea salt; gluten and lactose free

Allergens: none

Preservatives: none

Calories per 100 gr: about 267 kcal