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

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

Prosciutto di Parma PDO, 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

€382,80

Weight 11.30 Kg.

Quantity

ATTENTION: Available for Shipping ONLY IN EUROPE.

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

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 PDO 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 PDO 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 PDO, 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 PDO 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

The Prosciutto di Parma PDO with bone it is a product of the highest quality, the result of a long natural curing process and a centuries-old tradition. To enjoy it at its best, it is essential to store it correctly, following a few simple guidelines, both at home and in the restaurant before the first cut che after opening.

Storage before cutting

When the ham is still whole and unsliced, can be stored in an environment cool, dry, and well ventilated, preferably in a cellar or in a temperature-controlled room, between 15°C and 20°C. It is important that the ham is hung store it on a rack, away from direct light, humidity, and heat. Under these ideal conditions, the ham will retain its aromas and continue to mature slowly, improving its organoleptic profile.

Storage after cutting

Once you start cutting, the exposed part of the ham needs extra care. We recommend cover the cut area with plastic wrap, or with a cloth moistened with extra virgin olive oil, to prevent oxidation and dehydration of the surface. The whole ham can be stored in the refrigerator (between 4°C and 8°C), but if available, it is preferable to store it in cool environments such as cellars or dedicated refrigerated rooms, wrapped in a breathable cotton cloth.

Whenever a new cut is made, it is good practice to remove a thin layer from the surface to eliminate any alterations due to contact with the air. If well preserved, prosciutto with bone can maintain its quality for several months after opening, offering slices rich in flavor, aroma, and tradition every time.

Ingredients and Nutritional Information

Energy 266 kcal

100%

Fats 18 g

18%

of which saturated 6.1 g

6.1%

Carbohydrates 0.5 g

0.5%

of which sugars 0 g

Protein 26 g

26%