Directly from Parma:
- Prosciutto di Parma PdoHalf, boneless, vacuum packed 4.0 Kg. / 8.82 Lbs., seasoned 24 months
Prosciutto di Parma 24 months by Cavaliere Boschi has unique and unmistakeable mildness, it held in Umberto and Rosa’s cellar (The exclusive line called 1922). The first selection take place at the beginning when choosing the haunches, which should be heavy and with nice and firm fat. The second selection takes place after sixteen months of maturation when Cavalier Umberto and his staff sample all hams with a needle.
The Consorzio del Prosciutto di Parma was set with the objectives of safeguarding the genuine product, its tradition and the image represented by the designation 'Parma'. Consorzio it's the official body in charge for safeguarding, protecting and promoting the PDO: Designation of Origin “Prosciutto di Parma”. Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible. The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour. The meat becomes tender and the distinctive aroma and flavour of Parma Ham emerge.
Quello dolce è il Crudo di Parma - The sweet one is Parma Prosciutto