Prosciutto di Parma PDO - 18 Months - Whole - With Bone (10 Kg. / 22 Lbs.)

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.