The Prosciutto di Parma is and remains a strong tradition of Italian cuisine.
Owned by the Consorzio del Prosciutto di Parma, which protects and controls production and quality, Prosciutto di Parma assures all its fans (from the inexperienced cook to chef of the most prestigious restaurant) an inevitable success.
The Prosciutto di Parma is something really special.
Genuine food, balanced nutrition, sweet and tasty at the same time (thanks to competent arrangements of salting and seasoning), lends itself to more varied proposals and preparations, from simple and quick sandwich to the most developed and refined menu.
The “PROSCIUTTO” name originates from the verb drain. In fact, the anonymous leg of pork that privileged among others, is preparing to be crowned Prosciutto di Parma, is DRAIN by the pre Apennine hills of Parma air and sun (the experts to draw well for a limited list of happy valley for this operation and assure us that if the seasoning is done elsewhere, the salami will be named ham but not PARMA HAM!) is the gentle wind that sea, crossing the mountains, comes from the Versilia in the Parma valley, gather on hams exposed outdoors, drying them and making them exceptionally tasty, (it is no coincidence that countries like France and Benelux send here their hams ripened).
The real Prosciutto di Parma has a minimum of 14/18 months of maturation and reaches the maximum balance around 24 months.
The slice, no thin or large, is lean at the pink and white fat (attention: the fat of Parma ham should never be discarded rather we can say to enjoy fully the ham tasted only when every part of it, too Recalling that it is not saturated fat, which promotes the formation of cholesterol).
The only ingredients used to produce Parma ham are: meat from selected quality Italian pigs, salt, the extraordinary air in the Parma hills and time.
Under the sure guidance of man, these elements create a natural wonder, which has now been repeated for more than two thousand years.
Once the maturing process is completed, the best hams that have passed all the controls are marked with the characteristic five-point Ducal Crown, which is fire-branded and represents the final guarantee of quality of this extraordinary product for the consumer.
EMILIAITALIANFOOD's boned Parma ham is 14 months seasoning about, and is able to be matured up to 24 months upon request. "