Slice after slice, all the taste and tradition of the Parma area, expertly captured in a product of recognized excellence
PROSCIUTTO DI PARMA PDO: PLACE OF ORIGIN AND PROCESSING
When we say Prosciutto we think immediately of Parma, the food valley where products of great excellence are born. Prosciutto di Parma PDO is one of them, the symbol of a land that stretches from the ducal city to the hills beyond Langhirano, a unique area rigorously protected by the Consortium and by strict specifications that protect its production, still carried out with traditional methods. It is the hands of master salters that massage and prepare the pork legs from select farms, and a fine sense of smell that decrees the right stage of maturation. Then there is slow and patient rest, a waiting phase that, over the years, determines the aromas and taste perceptions.
It’s an ancient process made of ancient traditions and customs that endure through time and are passed down from generation to generation. The uniqueness of Prosciutto di Parma PDO is the result of all this, but also of an extremely limited area of production characterized by ideal climatic conditions for the natural maturation process.
Made without additives and preservatives, Prosciutto di Parma PDO is an excellent food because of its low fat content and a good supply of mineral salts, vitamins and easy to digest proteins. Because of this, it is an ideal food for children, sports people and the elderly thanks to the natural proteolysis (the breakdown of proteins) that takes place during the maturation stage.
USE IN THE KITCHEN
The ideal way to enjoy Prosciutto di Parma PDO is definitely on its own, with some rustic bread or wrapped around a breadstick, but it becomes a sophisticated ingredient when used to enhance first courses, fill delicious roulades or garnish tasty crostini. In Parma and its province it is eaten with the traditional Torta Fritta (fried dough).
PROSCIUTTO DI PARMA PDO AND PASTA: THE RECOMMENDED RECIPE
Egg pasta, vegetables and Prosciutto di Parma PDO meet in this recipe: Garanelli