Home
Prosciutto di Parma DOP
Prosciutto di Parma DOP - 16 Months - Slice

Prosciutto di Parma DOP - 16 Months - Slice

Perfect for home consumption, the 16-month aged Prosciutto di Parma DOP slice is the ideal solution for those looking for quality and convenience. Made with selected legs and sea salt, it ageds slowly thanks to the unique climate of the Parma hills, offering a sweet, delicate and unmistakably authentic flavor.

📢 PLEASE NOTE: Depending on availability, either the "Cuore" part or the "Gambetto" part may be sent.

Shelf Life: Approximately 5 Months

93,75 €

Formato:

Weight 1.9 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

The slice of Prosciutto di Parma DOP it is the smallest piece in our selection, chosen especially for families, easy to store and consume quickly.

The Prosciutto di Parma DOP it is a product of excellence from our region, known throughout the world. Just think, the ingredients of this delicacy are few and simple: first choice legs, sea salt and the climate of the Parma hills. The prosciutto factories are built and designed specifically to have large windows, which are literally thrown open by the sea breeze blowing in from the Tyrrhenian Sea and the "Riviera Ligure."
The term "slice" refers to different cuts, all of which are precious to us. Traditionally, there are three: falsa pera, pera or cuore, and gambo or gambetto. The falsa pera is the cut from the outer side, which is drier, less moist, and suitable for those with smaller slicers.

At the end of this slice there is a small bone shaped like a stone, which prevents air from penetrating inside and promoting the development of mold. The pear or heart, is the cut that starts at the beginning of the ham and reaches the center. It has a soft, moist slice, starting from the center, while towards the beginning it has characteristics more similar to the false pear cut. The gambo or gambetto it is the most underrated cut, which starts from the heart of the ham and goes towards the leg. In reality, it is considered the sweetest, moistest and most delicate part. Prosciutto di Parma, the sweet variety, is all good.

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. When cutting, the slices should be thin, about the thickness of a sheet of paper.

We recommend you try the Prosciutto di Parma DOP 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: Toasted aroma and a slight salty smell
Taste: Balanced, between sweet and savory

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.