Citterio
Citterio Prosciutto di Parma
What it is
Prosciutto di Parma is a dry-cured ham originating from the Parma region of Italy. It is made from the hind leg of a pig, which is seasoned with salt and then aged for a minimum of 12 months. This aging process develops its distinctive sweet, nutty flavor and delicate texture. The meat is typically a deep red color with streaks of white fat, which melts during aging, contributing to its rich taste and aroma. It is a staple in Italian charcuterie and cuisine, appreciated for its high quality and authentic regional character.
How people cook with it
This cured ham is a versatile ingredient, perfect for adding a sophisticated touch to a variety of dishes or enjoying on its own.
- Wrapped around melon or figs
- Draped over pizzas
- Added to pasta dishes
- Served on charcuterie boards
To best enjoy Prosciutto di Parma, it is recommended to serve it at room temperature. Gently separate the thin slices from the packaging. It can be eaten as is, showcasing its natural flavors. For a classic pairing, wrap slices around fresh fruit like cantaloupe or figs. It also adds a savory depth when draped over hot dishes, such as freshly baked pizzas or tossed into pasta just before serving. The delicate nature of the ham means it should be added towards the end of cooking to preserve its texture and taste.
How it differs from similar foods
Unlike cooked hams, Prosciutto di Parma is dry-cured and not cooked, resulting in a more intense, complex flavor profile and a softer, more yielding texture. Its aging process also distinguishes it from other cured meats, giving it a unique sweetness and aroma.
Who it is for
Home cooks and food enthusiasts who appreciate fine Italian ingredients will enjoy this product.
How to keep the rest
Once opened, it is best to rewrap any remaining Prosciutto di Parma tightly in its original packaging or plastic wrap. Store it in the coldest part of your refrigerator. For optimal flavor, consume the remaining ham within a few days of opening.