Oh my goodness, you simply HAVE to go just for that reason! Prosciutto di Parma, DOP. Watch and discover freshness: it’s not only about melon and Prosciutto di Parma. Watch and discover how cheeses and Prosciutto di Parma are best friends. Lowers the... 3. Prosciutto di Parma regales an initial on-palate sensation of sweetness. TIME Never would have known that interesting fact. SALT The history and region of Prosciutto di Parma production are what set it apart from other prosciuttos in the world. Let yourself be overwhelmed by its intense and refined taste, which can satisfy even the most demanding palate; let yourself be enchanted by its nuances and shades, which vary from intense red to white lard; inebriated by its unmistakable and genuine perfume. Just sea salt, air and time give this prosciutto its fragrant and delicate buttery sweet taste. Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are … I’m loving reading your posts, I imagine the trip as you write. […] The Best Way to Eat Prosciutto and How Prosciutto di Parma is Made […]. I enjoy eating it as is, with cheese of course! They are then hung back up in dark cellars and cured for at least 14 months, although some producers may age them as long as 36 months. Such wonderful destinations. Sign up for our newsletters and be the first to learn about the latest news and promotions! Excellent on its own, Prosciutto di Parma pairs well with rustic bread, juicy melon, and creamy mozzarella. The Parma Crown means an authentic 100% natural product: no additives or preservatives, just sea salt, air and time. You're awesome for doing it! You must have JavaScript enabled in your browser to utilize the functionality of this website. Wrapped around a breadstick, lying on a slice of pizza, distributed in a sandwich or lying comfortably on an appetizer plate: from any point of view you look at it, the slice of Parma ham PDO always has its own reason. Love that photo of you! I really enjoyed reading your post. I’ve never been to Parma so loved tagging along with you here.

After that, the meat is salted a second time and left to set for another two weeks. An age-old tradition passed on from generation to generation, Boar's Head Prosciutto Di Parma bears the Ducal Crown certifying it is crafted under strict quality controls in Parma, Italy, from specially bred pigs. This unique diet imparts a sweet and nutty flavor on the meat. I love, love prosciutto and think this tour sounds amazing — along with the entire rest of your travels. When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved.

I’ll look for the crown next time I purchase it! I wear it everyday, it gets washed every week and it’s still, almost, as good as new. Consorzio del Prosciutto di Parma. Watch and discover the ultimate pizza with Prosciutto di Parma. If the prosciutto passes the test, it is branded with a special symbol: a five-point "Ducal Crown" with the word "Parma" written inside. Commentdocument.getElementById("comment").setAttribute( "id", "a19e66df08091cdb3eb65fbf0fd93197" );document.getElementById("g782710aac").setAttribute( "id", "comment" ); A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. Have fasted for 15 hours 2. All rights reserved. The time-honored methods are 100% natural: no additives, just sea salt, air, and time. A correct percentage of fat ensures an ideal balance which makes all … Lovely.

Il Prosciutto di Parma va sempre tagliato con l'affettatrice: ogni fetta deve essere sottile, spessa come un foglio di carta. Be healthy I had no idea what a process prosciutto went through. And Parma ham from "why" has a lot of it. But I’ve never been there, sadly. The insulated leg is put in special cold stores, where it stays for 24 hours.

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