Cured ham DOP · Emilia-Romagna
Prosciutto di Parma DOP
The great cured ham of Parma, slowly aged (~24 months) in the hills of Langhirano. Sea salt only, no nitrites or preservatives. Melting coral-pink flesh, with a mild, fruity profile and hazelnut notes. Branded with the five-pointed ducal crown.
~24 monthsAgeing
DOPAppellation
Italian porkOrigin
Raw curedType
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Translucent coral-pink slice, pearly white fat at the edge.
Aroma
Fruity, hazelnut, lactic, slightly umami.
On the palate
Melting, a balanced sweet-salty character, long finish.
Aromas
HazelnutDried fruitButterUmamiMild
Pairings
AntipastiMelon & figBurrata & rocketLambrusco
IIIThe producer
The Parma DOP area: legs of Italian heavy pigs, salted with sea salt alone, aged in the valleys of Langhirano under the control of the Consorzio del Prosciutto di Parma.
VSpecifications
- Origin
- Emilia-Romagna, Italy
- Format
- Boneless piece ~7 kg / sliced
- Packaging
- Sold by weight
- Storage
- Chilled (4–8°C), sliced to order
- Reference
- CHA-001
Information
- Type
- Raw cured
- Meat origin
- Leg of Italian heavy pig (born and raised in Italy)
- Presentation
- Boneless / sliced
- Appellation
- DOP / AOP
The cured meat