Parma ham where is it from

Make an Italian-style panino by layering slices of Parma Ham on a crusty roll with fresh or smoked mozzarella, tomato slices and a sprinkling of olive oil. Wrap Parma Ham slices around bread sticks, lightly cooked asparagus spears or grilled shrimp. Dice or chop thick-sliced of Parma Ham to flavour pastas, rice or risotto, or vegetables such as asparagus or peas.

It adds personality to pasta and imparts a delicious flavour when wrapped around fish or chicken and cooked in the oven. It is excellent enjoyed with white wines! Like every production stage, the pre-slicing and packaging of Parma Ham can only be carried out in the Parma region under the watchful eyes of the external inspectors and so guaranteeing slice after slice of authentic, quality product.

This consumer guarantee is symbolised by the Ducal Crown logo which can be found in the black triangle on the front of all packets of genuine Parma Ham. Prosciutto di Parma The production of genuine Parma Ham is the story of a special relationship between man and nature. How it is made Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible.

Making Parma Ham. Nutritional information Nowadays we talk increasingly about eating well referring not just to good and tasty foods but to healthy foods as well, for a lifestyle based on a correct and balanced diet. Macronutrient composition expressed in grams g and energy value on g of Parma Ham. Protected Designation of Origin PDO short for Protected Designation of Origin is a European Community certification system designed to protect names and traditions of high-quality European foods made according to traditional methods in a defined geographic region.

How to taste With its full-bodied flavour and silky texture, Parma Ham is a world-class specialty food. Discover the recipes to taste Parma Ham. Pre sliced product Like every production stage, the pre-slicing and packaging of Parma Ham can only be carried out in the Parma region under the watchful eyes of the external inspectors and so guaranteeing slice after slice of authentic, quality product.

Consorzio del Prosciutto di Parma. Prosciutto di Parma Production area Consortium Recipes. The vices, knives and slicers will allow you to savour and enjoy all their peculiarities. For any doubt or clarification, do not hesitate to contact our assistance service. Toggle navigation Home. Parma Ham or Prosciutto di Parma. You can request delivery after December 10th. Add to Cart. Zurigo, Svizzera El hijo de Carlos. Brasilia, Brasil Eliane. Belgentier, France Rosa et Alfons.

Bucaresti, Romania Traian. Umberto Boschi. Singapore, Singapore James and Irene. Passau, Germany Otto. Koppang, Norway Ola's Postman. Although many food lovers are learning how to cure their own prosciutto, including chefs , Prosciutto di Parma still sets the standard.

In Parma, making prosciutto is part of an age-old tradition passed on from generation to generation and many of the methods used thousands of years ago have remained the same. Aged twice as long as many other prosciuttos, Prosciutto di Parma creates a depth of flavor.

At the time, the legs were left to dry, greased with a little oil and aged without spoiling, leading to a tasty meat with a pleasant flavor.

Emilia Romagna is one of the differentiating factors that set Prosciutto di Parma apart from all other hams. The rolling hills around Parma create an ideal environment that includes the Apennine Mountains, which offer crisp breezes that flow from the Adriatic Sea and a distinct microclimate that gives Prosciutto di Parma its uniquely sweet flavor. Emilia Romagna is also home to Parmigiano Reggiano and balsamic vinegar. Learn more about the region by planning a trip to an Italian prosciuttificio.