Prosciutto di Parma PDO, piece, 16 months
Prosciutto di Parma PDO, piece, 16 months
Prosciutto di Parma PDO, piece, 16 months
Prosciutto di Parma PDO, piece, 16 months
Prosciutto di Parma PDO, piece, 16 months
  • Fino al 11/07/2022
  • -12%
Prosciutto di Parma PDO, piece, 16...
Prosciutto di Parma PDO, piece, 16...
Prosciutto di Parma PDO, piece, 16...
Prosciutto di Parma PDO, piece, 16...
Prosciutto di Parma PDO, piece, 16...

Prosciutto di Parma PDO, piece, 16 months

  • Awards:    
  • Producer: Salumificio Cav. Umberto Boschi
  • Containing: 2,3 Kg. / 5,07 Lbs.
  • Shelf Life: : 5 months
  • Shipping: available only in Europe

1 x Prosciutto di Parma PDO Whole boneless, aged 18 months - 1,9 Kg. / 4.18 Lbs.

More information about the product
ZCN00194
€64.68 €73.50 Risparmi il 12%

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Rated 4.6/5 Based on 106 customer reviews
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Recensioni dei clienti

 

The piece of Prosciutto di Parma PDO is the smallest size of our selection, chosen by ParmaShop for families, as it is easy to store and can be consumed in a short time.

Prosciutto di Parma PDO is a product of excellence of our territory, known throughout the world, though it is made with a few and simple ingredients: selected pork legs, sea salt and the climate of the Parma hills. Ham factories are built and designed precisely to have large windows which let in the sea wind.

The term piece implies different cuts, and they are all precious to us. Traditionally, there are three cuts: falsa pera (false pear), pera o cuore (pear or heart) and gambetto (leg). 

The false pear is the most external side: it is drier, less humid and particularly suitable for those who have smaller slicers. In the final part of this slice there is a small stone-shaped bone, useful for preventing air from penetrating inside, so it avoids the formation of moulds. The pear or heart is the cut that starts from the beginning of the ham and reaches the centre. The slice from this part is moister. The gambetto or leg, is the most underrated cut, as it takes most of the pork’s leg. In fact, it is the sweetest, moistest and most delicate part of the animal.

Prosciutto di Parma, the sweet one, is good in all its parts.

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).

There are several ways to taste Parma ham: it is excellent to eat sliced, simply placed on a slice of fresh bread, or to complete tasty recipes of the Emilian tradition. You can visit our blog for some ideas.

Obviously, we recommend accompanying it with a wine from our selection, typical of the area: Lambrusco, Malvasia, or a Barbera from the Parma hills.

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: 18 months

Ingredients: pork and sea salt; gluten and lactose free

Allergens: none

Preservatives: none

Calories per 100 gr: about 267 kcal

Format: piece of PDO Parma Ham (heart or leg) 1.9 kg, vacuum-packaged

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