Prosciutto di Parma PDO - 18 Months - Whole - With Bone (10 Kg. / 22 Lbs.)
👨🌾 Producer: Salumificio Cav. Umberto Boschi
⚖️ Containing: ± 10 Kg. / 22 Lbs.
📦 Vacuum Packed: No
⏱️ Shelf Life: : 5 Months
✈️ Shipping: Europe
1 x Prosciutto di Parma PDO - 18 Months - Whole - With Bone - 10 Kg. / 22 Lbs.
|Italia||Non Disponibile||1/2 Giorni lavorativi|
|U.E.||3/5 Giorni lavorativi||1/3 Giorni lavorativi|
|Altri Paesi||5/7 Giorni lavorativi||2/4 Giorni lavorativi|
Parmashop has selected for you a symbol of quality, tradition and Emilian gastronomic culture: the Prosciutto di Parma with bone aged 18 months belonging to the Black Label line of Cavalier Umberto Boschi.
Why is Parma ham so special? The peculiarity of the territory in which it is produced and ages. Only the climatic conditions of the Parma hills allow you to bring this excellence to your tables: the dry wind which comes from the Tyrrhenian Sea and the Ligurian Riviera, crossing the woods and slowly descending from the hills, caresses the hams during the maturation process; the right level of humidity in the winter period and the warmth of sunny summer days are the perfect mix of elements for this excellence, in addition to the basic ingredients which are selected pork legs and sea salt.
Its colour from pink to ruby red, the sweet taste and its delicate smell, make every bite an unparalleled experience.
Furthermore, the ham with bone is an even more refined delicacy, as meat stuck to the bone for longer periods acquires an even sweeter and more delicious taste.
Cavalier Boschi's family perfectly knows the ancient art of the butcher, an art which has been handed down for generations to give us only products treated with passion and love, just like in the past.
Do you know that there is a sommelier of hams? Also called spillatore or puntatore in Italian, this is a fundamental figure for the evaluation of these cured meats. He (or she) takes care of capturing the aromas by piercing the ham in specific points (this is the reason of his or her name) with an ancient tool called fibula. This tool is made from the horse's tibia bone and, thanks to its porosity, it transfers the aromas to the taster's sense of smell, so (s)he is able to decide whether the ham can be branded as a PDO product.
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.
- 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
Calories per 100 gr: about 267 kcal
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