Parma Ham D.O.P. Slice
Stem: 3 Kg
aged over 24 months: € 24.50 / kg
Good Pear: 2 Kg
aged over 24 months: € 24.50 / kg
We will compensate for small differences in weight ±, by varying the quantity of other products in the cart.
History:
To know the origins of Parma Ham, one must go back to the Roman era; the peasants and inhabitants of Parma, in the heart of Cisalpine Gaul, were famous for their ability to raise heavy pigs and turn them into delicious hams. Year after year, the production technique was refined more and more, leading to the creation of two slaughterhouses, thanks to the then Prime Minister Guglielmo du Tillot, to try to increase the economy around this excellence. For the development of Parma Ham production, the proximity to saline sources, such as those of Salsomaggiore, was fundamental: local farmers learned to exploit their properties (very rich in sodium, bromine, sulfur and nitrites) for the conservation of meat. Coming to our times, the same producers in 1963 set up the Consortium of Parma Ham, to enhance and protect the tradition of this product. A few years later, in 1996, the European Community gave Parma Ham the Protected Designation of Origin (PDO) recognition, as a seal of quality and uniqueness.
Product description:
Envied and famous all over the world, Prosciutto di Parma PDO owes its fame to the goodness and genuineness it brings to our tables.
For its creation, in fact, neither additives nor artificial preservatives are used, and its value derives from the ability and skill of the producer, handed down over the years.
By increasing the months of maturation, the ham takes on flavor and sapidity, while always remaining very delicate and sweet, a characteristic that certainly distinguishes it.
Available in the Good Pear, Stem and False Pear cuts.
In the "Slice" type, the product will be delivered vacuum-packed and ready to cut, with fire-stamped brand and label.
Tips & Pairings:
Prosciutto di Parma PDO can be tasted in various ways.
For lovers of tradition, the most popular dish is certainly the ham sandwich, but it is also excellent as a filling for Piadina Romagnola Igp.
The combination with cheeses is very common: fresh and soft to obtain a delicate taste, seasoned and savory to have a full and persistent flavor.
A dish to try is definitely the pizza with Parma Ham Dop: we recommend a medium-aged ham to be added when cooked. But the traditional combination, used especially in summer, sees the Prosciutto Crudo marry perfectly with sweet fruits such as melon, apples or pears.
Finally, as regards the wines , we recommend aromatic white wines such as Malvasia, but also light and fruity Emilian red wines, such as Lambrusco.Etichetta:
Ingredienti & Allergeni:
Carne di suino, sale.
Conservazione:
Conservare a temperatura < 7° C -10° C.
Mantenere coperta la parte muscolare di taglio, per evitare ossidazioni.
Stagionatura Minima:
18 Mesi- 27 mesi
Scadenza:
Sarà nostra cura garantire la continua freschezza del prodotto.
Valori Nutrizionali per 100 gr di prodotto:
Energia 267 Kcal Grassi 18 g di cui saturi 6,1 g Carboidrati 0,5 g di cui zuccheri 0 g Proteine 26 g Sale 4,4 g
